In this recipe, sweet apples are cooked with onions, wine and rosemary and served with rich, tender partridge breasts. A fantastic dinner party meal, this dish takes less than 20 minutes to cook.
- 8 partridge breasts
- 2 sprigs rosemary, leaves picked
- 2 tbsp. each oil and butter
- 2 sweet apples
- 2 red onions
- 50ml white wine
- 50ml chicken stock
- Salt and pepper
Finely slice the red onions. Peel and core the apples and chop into small wedges. Season the partridge breasts on either side with salt and pepper. Sprinkle with half the rosemary.
Heat oil and butter in a large frying pan. Fry the partridge breasts for 2 minutes, then flip over and cook for another 1-2 minutes.
Remove from the pan and leave to rest under foil. Add the onions and the rest of the rosemary to the pan and fry until soft and sweet, around 5 minutes. Add the apple and fry until soft and a little browned.
Pour in the wine and stir to scrape any bits of meat off the bottom of the pan. Bubble for a minute, then add the chicken stock and salt and pepper. Simmer until the sauce is thickened, then serve spooned over the partridge.