Perdiz Felipe Segundo
Indulge in a taste of history with Perdiz Felipe Segundo, a regal Spanish recipe that celebrates tender partridge in a rich, aromatic sauce. This dish combines rustic simplicity with elegance, featuring whole partridges browned to perfection and slowly braised in a flavorful blend of red wine, chicken stock, garlic, and onions, infused with the warm essence of bay leaves and peppercorns. Finished with a touch of white wine vinegar for subtle acidity and garnished with fresh parsley, this recipe delivers a velvety, concentrated sauce that pairs beautifully with roasted vegetables or crusty bread. With its slow-cooked tenderness and depth of flavor, Perdiz Felipe Segundo is a timeless dish perfect for special gatherings or adventurous weeknight dinners.
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Recipe Information
Ingredients
- 2 whole birds Partridge
- 4 tablespoons Extra virgin olive oil
- 4 cloves Garlic
- 1 large Onion
- 2 Bay leaves
- 8 Whole black peppercorns
- 250 ml Red wine
- 500 ml Chicken stock
- 2 tablespoons White wine vinegar
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley
Instructions
Rinse the partridges under cold water and pat them dry with paper towels.
Season the partridges with salt inside and out.
Heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Brown the partridges on all sides for about 10 minutes, then remove them from the pan and set aside.
Peel and finely chop the garlic cloves. Dice the onion.
In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the garlic and onion until soft and translucent, about 5 minutes.
Add the bay leaves and whole black peppercorns to the pan and stir for 1 minute to release their aromas.
Pour in the red wine and bring to a simmer. Cook for 5 minutes to reduce slightly.
Add the chicken stock and white wine vinegar to the pan. Stir to combine.
Return the partridges to the pan, ensuring they are partially submerged in the liquid. Lower the heat to a gentle simmer.
Cover the pan with a lid and cook for about 1.5 hours, turning the partridges occasionally to ensure even cooking. Add water if the liquid reduces too much.
Taste the sauce and adjust seasoning with salt if needed.
Once the partridges are tender and cooked through, remove them from the pan and keep warm.
Increase the heat and reduce the sauce slightly until it reaches a thicker, more concentrated consistency.
Serve the partridges with the sauce ladled on top and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.7 g | ||
| Protein | 264.0 g | 528% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3508 mg | 75% | |
*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.
