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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1 tbsp olive oil
- 4 partridges
- 25 g (0.9oz) butter
- 100 g (3.5oz) smoked bacon lardons
- 1 tbsp plain flour
- 1 onion, finely chopped
- 3 sprigs of thyme, leaves only
- 1.5 tbsp grainy mustard
- 150 ml (5.3fl oz) chicken stock
- 300 ml (10.6fl oz) dry cider
- 2 eating apples, cored and cut into thick slices
- 1 pinch salt & pepper
Method
- Preheat the oven to 160C/Gas mark 3.
- Heat the oil in a flameproof casserole then brown the lardons, remove and set aside.
- Add the partridges to the casserole and brown them all over, then remove and set aside.
- Melt the butter in the casserole then add the onions and thyme.
- Cook over a medium heat until lightly browned.
- Add the flour, stir well then add the cooked lardons, the stock, cider and mustard.
- Season well.
- Return the partridges to the casserole, cover with a well-fitting lid, transfer to the oven and cook for 20-25 minutes or until the partridges are completely cooked through.
- (Check that the juices run clear when the thigh is pierced with a skewer.)
- Lift the partridges out of the casserole and leave to rest in a warm place.
- On the hob, boil the cooking liquid for 3 minutes to thicken, then add the apple slices and simmer for a couple of minutes until they have softened slightly.
- Place a partridge on each plate, place apple slices around the birds and spoon over some of the cooking juices.
