Partridges Catalan Style
Experience the vibrant flavors of Mediterranean cuisine with Partridges Catalan Style, a rustic yet elegant dish steeped in the rich culinary traditions of Catalonia. Succulent partridges are browned to perfection before simmering gently in a fragrant broth of dry white wine, chicken stock, and a medley of onions, garlic, and sweet tomatoes. Infused with the warmth of cinnamon and the natural sweetness of dried apricots, golden raisins, and slivered almonds, this recipe achieves the perfect balance of savory and sweet. The dish is finished with a sprinkle of fresh parsley for vibrant color and zesty freshness. Ideal for special occasions, this aromatic stew pairs beautifully with crusty bread or fluffy rice to soak up its luxurious sauce. Perfect for those seeking authentic Spanish cuisine or bold Mediterranean flavors!
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Recipe Information
Ingredients
- 2 whole (cleaned and plucked) Partridge
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large (thinly sliced) Onion
- 3 minced Garlic cloves
- 3 medium (grated or finely chopped) Tomatoes
- 6 pieces (halved) Dried apricots
- 50 grams Golden raisins
- 50 grams Slivered almonds
- 150 milliliters Dry white wine
- 250 milliliters Chicken broth
- 2 whole Bay leaf
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Season the partridges all over with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Sear the partridges on all sides until golden brown, about 4-5 minutes per side. Remove from the pot and set aside.
Add the remaining 2 tablespoons of olive oil to the same pot. Add sliced onions and cook over medium heat, stirring occasionally, until soft and golden, about 8-10 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the grated or chopped tomatoes to the pot and cook, stirring occasionally, until the mixture thickens into a paste, about 7-10 minutes.
Return the partridges to the pot, nestling them into the tomato-onion mixture.
Add the dried apricots, golden raisins, and slivered almonds around the partridges.
Pour in the dry white wine and chicken broth. Add the bay leaves and ground cinnamon. Stir gently to combine.
Reduce the heat to low, cover the pot with a lid, and simmer for 60-70 minutes or until the partridges are tender and cooked through, turning them halfway through cooking.
Remove the lid during the last 10-15 minutes of cooking to allow the sauce to thicken. Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish the dish with freshly chopped parsley before serving. Serve the partridges with rustic bread or over a bed of rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
2801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3503 mg | 152% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 89.0 g | ||
| Protein | 266.5 g | 533% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 5713 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
