One-pot partridge with drunken potatoes 2016

One-pot partridge with drunken potatoes

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(3 ratings)

Prep: 30 mins Cook: 40 mins


Serves 2

A plump little partridge is the ideal portion for one, and has a mild and succulent flavour, ideal for cold winter nights

Nutrition and extra info

Nutrition: per serving

  • kcal892
  • fat36g
  • saturates11g
  • carbs26g
  • sugars1g
  • fibre3g
  • protein104g
  • salt1.5g
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  • 2 partridge
  • 2 juniper berries, crushed
  • 2 thyme sprigs
  • 2 bay leaves
  • 2 garlic cloves, skin on, bashed
  • 4 thin slices smoked streaky bacon
  • 2 tbsp duck fat or butter
  • 1 large Maris Piper potato (about 300g)
  • glass of full-bodied red wine (about 100ml)
  • 150ml chicken stock
  • chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • buttered cavolo nero or shredded sprout tops, to serve
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…


  1. Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends.

  2. Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine and stock. Put in the oven, uncovered, for 15 mins.

  3. Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley.

  4. To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops.

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Comments, questions and tips

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2nd Jan, 2017
I made this on xmas eve using the recommended substitute of poussin. Very quick and easy to prepare and cook, will definitely be making this one again. Recommended.
Ken Marrable
20th Jul, 2019
What do you do with the chicken stock?
goodfoodteam's picture
22nd Jul, 2019
Thanks for your question. This goes in with the wine in step 2. We have amended the recipe to include this.
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