1 red pepper
2 cloves garlic
250 ml white wine
250 ml chicken stock
Thoroughly clean the partridges and salt and pepper them inside and out. Fry them in a deep frying pan with oil until golden brown all over. Set them aside in a casserole dish. Finely chop the carrots, onions, the red pepper and the garlic cloves and fry together. Place this soffritto on top of the partridges and then add the wine, stock, bay leaves, rosemary and thyme. Simmer for 45 minutes or until the partridges are tender and the sauce that thickened.
We suggest pairing this dish with a red crianza, reserva or gran reserva.
Recipe from Maria de Lorenzo, Restaurant El Oso