This lovely recipe for roast partridge breasts will please the whole family. Partridge breasts are browned, wrapped in bacon and roasted with onions, chicken stock and wine until tender.
- 8 partridge breasts
- 16 thin rashers smoked bacon
- 300ml chicken stock
- 300ml white wine
- 4 shallots
- 4 garlic cloves
- Salt and pepper
- 3 tbsp. plain flour
- Cocktail sticks
Preheat the oven to 160C. Mince the garlic cloves and roughly chop the shallots.
Heat a little oil in a frying pan and brown the partridge breasts for 30 seconds on either side. Leave to cool so that you can handle them, then wrap each breast in 2 slices of bacon and fix in place with cocktail sticks.
Place the wrapped breasts into a deep baking tin. Mix the garlic, white wine and stock together and pour into the bottom of the tin. Tuck the chopped shallots around the partridge. Season well. Bake for 30-40 minutes until the partridge is cooked through and the juices run clear.
Take the partridges and shallots from the tin and set to one side under foil. Place the baking tin on the hob and add the flour. Whisk well and keep whisking until you have a smooth gravy. Serve spooned over the partridge breasts with the roast shallots.