Andalusian partridge

Sunday, November 30th, 2008

Had this for dinner last night; it's quite delicious. You can find it on the net but the thing to note is that it's very simple and delivers a fine goop which can be used as a sauce at the end.

Chop up a red onion and loosely pack the cavity and add a bay leaf. Rub the bird with red wine vinegar and season. Put it in an earthernware pot (although why a casserole dish wouldn't work defeats me). Add remaining onion to the pot with sherry, chicken stock, more vinegar, cloves, more bay leaves, garlic cloves (I sliced mine thick), raisins (I used mixed dried fruit) and olive oil. Bake for 90 minutes to 2 hours.

I opened it up 40 minutes before the end and dropped in baby new potatoes and then with 15 mins to go, frozen broad beans. There it is - a meal in one that you don't have to fuss over.