Partridge in cider with apples & celery

Partridge in cider with apples & celery

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(1 ratings)

Prep: 20 mins Cook: 40 mins


Serves 2

Serve a partridge as an individual portion for one in this seasonal stew with smoked bacon, Bramley apples, thyme and sage

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal1091
  • fat47g
  • saturates13g
  • carbs24g
  • sugars21g
  • fibre5g
  • protein118g
  • salt4.4g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 partridge, ready-prepared by your butcher
  • plain flour, for dusting
  • 150g pack smoked bacon lardons
  • 1 onion, finely diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, cut into 4cm pieces



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 Bramley apples, cut into chunks
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 2 tbsp thyme leaves
  • 2 tbsp finely chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 250ml scrumpy cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 250ml good chicken stock


  1. Heat oven to 150C/130C fan/gas 2. Place a large frying pan over a medium heat and pour in 1 tbsp of the oil. Dust the partridges in the flour and fry until evenly browned all over. Remove from the pan and drain on a piece of kitchen paper.

  2. Put a large casserole dish on the heat. Pour in the remaining oil, add the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onion and celery to the pan and sweat down until soft. Stir in the apples to soften a little. Add the thyme, sage and the partridges, then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 mins or until the thigh meat is cooked through and will come away from the bone, and the sauce has reduced and thickened. Remove from the oven and serve with the Smoked butter mash (see 'Goes well with').

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Comments, questions and tips

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maisydae's picture
30th Dec, 2014
The meat was not tender enough with the suggested cooking time. Our birds were not farmed so maybe that makes them tougher? Luckily I was planning to serve it the next day so I had plenty of time to slow cook the dish until tender. It did make the apples turn to mush though.
23rd Dec, 2014
I'm about to give the recipe and try, and in the magazine it said that you can cook ahead and then re-heat it, which is what I will be doing. But there were no re-heating instructions. Its a silly question I know, but I don't want to ruin it at the last minute. How is this recipe best re-heated?
maisydae's picture
30th Dec, 2014
I put the dish in the oven at 180 C until piping hot all the way through. Took about 1.5 hours from cold.
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