Partridge with wine & cinnamon

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• annie

  14 November 2007

  annie commented on this recipe

  I have often made apple pie with sultanas, I will try brandy next time. I have never plumped up dried fruit for a cake by heating it in the microwave I will next time. I always make my own pastry using butter and egg yolk

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• philippafenner

  16 June 2009

  philippafenner rated and commented on this recipe

  

  The strong flavours of the olives and cinnamon really complement the meat, this is the second time I've cooked partridge and preferred it much more! I think the recipe omitted haricot beans that are present in the photo, I didn't have any so used butter beans instead, which packed the meal out nicely.

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• cowen84

  25 September 2011

  cowen84 rated and commented on this recipe

  

  just made this having bought a brace of partridge at a local farmers market. really yummy, but a little dry, so will lower the cooking time by 5min or so next time. served this as stated in recipe, but on a bed of cous cous to soak up all the delicious sauce.

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• Tim Stokes

  25 October 2012

  Tim Stokes rated and commented on this recipe

  

  A tasty meal. I prefer to use the oven so after bringing to a simmer I cooked at at 140 fan / 160 for 20 + 20 minutes and it worked perfectly. I also served on a bed of couscous and added half a tin of canneloni beans at same time as the tomatoes.

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• v.finney

  22 December 2012

  v.finney rated and commented on this recipe

  

  First time and cooking and eating partridge. We loved it! To get it looking like it does in the picture you need to turn it breast down in the liquid for some of the cooking, we only did it for about 10 minutes and it looked really good...Although im sure it would have tasted just as good the juices gave it alot of colour and I think it was all the better for it. Our partridges came with a slice of bacon across the top which we cut up and fried off in the garlic. We served with roasties and tender stem broccoli Will be making again, lovely!

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Ingredients

• 2 tbsp olive oil , plus extra for drizzling
• 2 oven-ready partridge , washed and patted dry
• 3 garlic cloves , sliced
• 100ml white wine
• 2 tsp tomato purée
• 1 tbsp honey
• 1 tsp concentrated chicken stock , such as Knorr Touch of Taste
• good handful Kalamata olives
• 1 cinnamon stick , halved
• 200g cherry tomatoes

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Ingredients

• 2 tbsp olive oil , plus extra for drizzling
• 2 oven-ready partridge , washed and patted dry
• 3 garlic cloves , sliced
• 100ml white wine
• 2 tsp tomato purée
• 1 tbsp honey
• 1 tsp concentrated chicken stock , such as Knorr Touch of Taste
• good handful Kalamata olives
• 1 cinnamon stick , halved
• 200g cherry tomatoes

Per serving

667 kcalories, protein 68g, carbohydrate 34g, fat 28 g, saturated fat 5g, fibre 8g, sugar 13g, salt 0.71 g

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