August 17, 2022

How to make Spanish partridge & chocolate stew

Spanish partridge & chocolate stew







Cook Time

55-60 Min


  • 2 partridges, halved
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 8 garlic cloves
  • 2 cloves
  • 1 bay leaf
  • 300ml/10fl oz dry white wine
  • 1 tablespoon sherry vinegar
  • 25g/1oz plain chocolate, grated
  • salt and freshly ground black pepper
  • Brown the partridges in the oil in a frying pan over a high heat, and transfer to a casserole dish. Fry the onion in the same oil, then transfer to the casserole dish.
  • Add all the remaining ingredients to the casserole dish except the chocolate, and bring to a gentle simmer, cover tightly and continue simmering for 45–50 minutes until the partridges are tender. Transfer the meat to a serving dish and keep warm.
  • Stir the chocolate into the remaining liquid in the pan, and simmer for a further 3 minutes. Stir and adjust the seasoning. Pour the sauce over the partridges, and serve immediately.
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