A simple dish that takes hardly any time to cook, partridge breasts are cooked with chorizo, sherry, chilli jam and chicken stock. Serve them with crusty bread to mop up all the juices.
- 8 partridge breasts
- 125g chorizo sausage, casings removed if needed
- 150ml chicken stock
- 2 tbsp. sherry
- 2 tbsp. chilli jam
- 1 tbsp. salted capers, rinsed
- 1 tbsp. oil
- Salt and pepper
Season the partridge breasts on either side with salt and pepper.
Chop the chorizo into chunks. Heat the oil in a large frying pan. Add the chorizo and fry until it has released oils and until it is crisp. Remove from the pan with a slotted spoon.
Fry the breasts for 2 minutes in the chorizo oil, then turn over and fry for another 1-2 minutes to taste. Take out of the pan and set to one side under foil.
Pour the sherry into the pan and bubble away, scraping all the meaty bits off the bottom of the pan. Add the chicken stock, chilli jam and capers, stir well and simmer until reduced by half. Season to taste.
Serve the partridge breasts with the sauce spooned over and the chorizo sprinkled over.