• Prep Time:
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  • Serves: 2 Servings

Stewed Partridges with Chocolate

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • Stephen Ceideburg
  • 2 Partridges, trussed
  • 1 Onion, coarsely chopped
  • 1 Head garlic, skinned
  • 3 Or 4 whole cloves
  • 1 Bay leaf
  • 1 c Dry white wine
  • 1 tb Sherry wine vinegar
  • Salt, pepper
  • 1 oz Semisweet chocolate, grated
  • Fried potato slices


From "The Gastronomy of Spain and Portugal," by Maite Manjon.

Put the birds in a casserole with all remaining ingredients except the
chocolate and potato slices, inserting the whole cloves into the head of
garlic. Bring to a boil, cover, and simmer for 45 minutes to an hour,
shaking the casserole at intervals and adding a little more wine, if

Remove the partridges and place on a heated serving platter. Add the
chocolate to the contents of the casserole, cook for 5 minutes, then rub
the sauce through a sieve with a wooden spoon or process in a blender or
food processor.

Arrange the slices of fried potato around the birds, then pour on the sauce
so that it completely covers the birds.

PER SERVING: 945 calories, 55 g protein, 71 g carbohydrate, 47 g fat(18 g
saturated), 172 mg cholesterol, 196 mg sodium, 3 g fiber.

Nutrition note: since nutrition data for partridge is not available, quail
was substituted.

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