Toledo-style Partridges

Ingredients

• 4 partridges 4 partridges
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat.
2. 2.
   Season the partridges with salt and pepper, then add them to the skillet and brown them on all sides. Remove the partridges from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
4. 4.
   Pour in the red wine and chicken broth, and add the bay leaves, smoked paprika, ground cumin, and ground coriander. Stir well to combine.
5. 5.
   Return the partridges to the skillet, cover, and simmer over low heat for about 45 minutes to 1 hour, or until the partridges are tender and cooked through.
6. 6.
   Remove the bay leaves before serving.
7. 7.
   Serve the Toledo-style Partridges hot with crusty bread or roasted potatoes.

Treat your ingredients with care...

• Partridges — Make sure to thoroughly clean and pat dry the partridges before cooking to ensure the best flavor and texture.

Tips & Tricks

• For a richer flavor, marinate the partridges in the red wine and spices for a few hours before cooking.
• If partridges are not available, you can substitute with chicken thighs for a similar taste experience.
• Adjust the seasoning according to your taste preferences. Add more spices or salt and pepper if desired.
• Serve the dish with a side of sautéed vegetables for a complete and balanced meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious meal later.

Serving advice

Serve the Toledo-style Partridges hot, allowing the flavors to fully develop. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the partridges on a platter and spoon the flavorful sauce over them. Sprinkle some smoked paprika on top for a pop of color. Serve with crusty bread or roasted potatoes on the side.