This delish partridge dish combines some big bold flavours - olives, garlic, tomato puree, cinnamon and fresh cherry tomatoes - to create a boldly flavoured dish. Great for dinner parties or as a simple supper.
- 2 partridges, backbone removed, ready to eat
- 3 garlic cloves
- 100ml white wine
- 1 tbsp. tomato puree
- 1 tbsp. runny honey
- 100g black olives, pitted
- 200g cherry tomatoes
- 1 cinnamon stick
- 150ml chicken stock, or more
Thinly slice the garlic cloves. Halve the olives. Snap the cinnamon stick in half. Heat some oil in a large frying pan. Add the partridges and brown all over. Remove from the pan.
Add a little more oil to the pan. Add the garlic and fry for 1-2 minutes, then add the tomato puree and cook for 2-3 minutes. Stir in the wine and simmer for 3-4 minutes, then stir in the honey, black olives, cherry tomatoes and the cinnamon stick. Stir in the chicken stock.
Add the birds back to the pan. Cover and simmer for 20 minutes, adding more stock if the pan ever looks too dry.