Partridge in cider

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:

1. Clean the partridges and put them on deep baking dish.
2. In a bowl make the sauce, chopped big onion, thyme, cognac, chopped celery, olive oil, bay leaf and pepper.
3. Then around 4 hours bathing the partridges with that sauces.
4. Put a large casserole dish on the heat, and add the diced bacon and the partridges and lightly saucé. Reserve.
5. Peel the onions and apples and lightly saucé in the same frying pan around 5 minutes.
6. Add the partridges and bacon again and bathing with cider and chicken stock and bring to the boil.
7. Add the sauce, almonds and the other spices.
8. Heat oven to 180ºC.
9. Cover the casserole and transfer to the oven for 2 hours or until the partridges are soft.
10. Remove from the oven and reserve the partridges.
11. Reduce and thicken the sauce for 5 minuts.
12. Serve.

And enjoy!

Chicken livers in Jerez

Ingredients:

• 12 chicken livers
• 1 onion
• 1 garlic clove
• 250ml chicken stock
• 350ml Jerez
• 4 tablespoons olive oil
• Parsley
• Salt
• Flour

Directions:

1. Heat 2 tablespoons of oil in a large frying pan.
2. Lightly saucé the chopped onion and garlic until they are translucent. Reserve.
3. Clean the livers and dries. Fries in the same pan with the rest of the oil. 
4. Season well with salt and sprinkle in the flour. Cook 5 minutes. Stirring constantly. Reserve.
5. Return the onion and garlic to the pan and add the hot chicken stock and the jerez and reduce it.
6. Add the parsley and return the livers.

Serve with a crusty bread or mush potatoes.

And enjoy!