Partridge with wine & cinnamon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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 tomato
Method
- STEP 1
Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.
- STEP 2
Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.
