Ingredients:
- 4 partridges
- 4 bacon slide
- 2 onions
- 2 apples
- Almonds
- 280ml dry cider
- 280ml chicken stock
- thyme
- oregano
- pepper
- olive oil
- Salt
Sauce:
- 1 big onion
- Thyme
- 150ml cognac
- 4 celery
- 2 tablespoon of olive oil
- bay leaf
- Pepper
(serve 4)
Directions:
- Clean the partridges and put them on deep baking dish.
- In a bowl make the sauce, chopped big onion, thyme, cognac, chopped celery, olive oil, bay leaf and pepper.
- Then around 4 hours bathing the partridges with that sauces.
- Put a large casserole dish on the heat, and add the diced bacon and the partridges and lightly saucé. Reserve.
- Peel the onions and apples and lightly saucé in the same frying pan around 5 minutes.
- Add the partridges and bacon again and bathing with cider and chicken stock and bring to the boil.
- Add the sauce, almonds and the other spices.
- Heat oven to 180ºC.
- Cover the casserole and transfer to the oven for 2 hours or until the partridges are soft.
- Remove from the oven and reserve the partridges.
- Reduce and thicken the sauce for 5 minuts.
- Serve.
And enjoy!
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