Ingredients:
6 partridges, cleaned, trussed and dusted with flour
2 glasses of fruity olive oil
1 large onion, roughly chopped
2 cloves of garlic, chopped
1 medium carrot, sliced
1 bay leaf
Fresh parsley
Large pinch each of dried oregano and thyme
Small pinch of saffron threads
4 slices of pork belly or bacon
2 glasses of consommé
1/2 bottle of Monterrei white wine (Godello, Verdelho)
3-1/2 oz cooked and peeled chestnuts (you can use frozen)
8 oz wild mushrooms
1 dried, spicy-hot pepper
White pepper
Salt
Preparation:
Dust the partridges lightly with flour. Heat the olive oil in a flameproof dish preferably earthenware, if you have it and sauté the birds. When golden and well sealed, add the roughly chopped onion, garlic, carrot, herbs and spices.
Cover the partridges with the belly of pork, add the consommé and bring to a boil. Simmer gently for another 45 minutes, removing the lid to reduce the sauce at the end of cooking if necessary. Five minutes before the end of cooking -- or just before you want to serve the partridges -- stir in the chestnuts and simmer to heat them through.
Recipe courtesy of Spain GourmeTour magazine
