Toledo-style Partridge with Chocolate

Ingredients

• 2 partridges, cleaned and quartered 2 partridges, cleaned and quartered
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1 cup red wine (240ml) 1 cup red wine (240ml)
• 4 ounces dark chocolate, chopped (115g) 4 ounces dark chocolate, chopped (115g)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• Roasted vegetables or mashed potatoes, for serving Roasted vegetables or mashed potatoes, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the olive oil, chopped onion, minced garlic, smoked paprika, ground cumin, dried thyme, salt, and black pepper. Mix well to create a marinade.
2. 2.
   Add the partridge quarters to the marinade and toss until they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat a large skillet over medium-high heat and add the marinated partridge quarters. Cook for about 5 minutes on each side, or until browned.
4. 4.
   Pour in the chicken broth and red wine, then reduce the heat to low. Cover the skillet and simmer for 30 minutes, or until the partridge is cooked through and tender.
5. 5.
   Remove the partridge quarters from the skillet and set aside. Increase the heat to medium and add the chopped dark chocolate and honey to the skillet. Stir until the chocolate has melted and the sauce is smooth and glossy.
6. 6.
   Return the partridge quarters to the skillet and coat them with the chocolate sauce. Cook for an additional 5 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Toledo-style Partridge with Chocolate hot, accompanied by roasted vegetables or creamy mashed potatoes.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
• Partridge — Ensure the partridge is properly cleaned and quartered before marinating to enhance the flavors and ease of cooking.
• Smoked paprika — Opt for smoked paprika to add a smoky depth to the dish.
• Red wine — Choose a full-bodied red wine, such as Rioja or Tempranillo, to enhance the flavors of the sauce.
• Roasted vegetables — Use a variety of colorful vegetables, such as carrots, bell peppers, and zucchini, for a vibrant and nutritious side dish.

Tips & Tricks

• For a deeper flavor, marinate the partridge overnight.
• Adjust the cooking time based on the size and tenderness of the partridge.
• Serve the dish with a sprinkle of fresh herbs, such as parsley or thyme, for added freshness.
• If you prefer a sweeter sauce, increase the amount of honey.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Toledo-style Partridge with Chocolate on a warm plate, drizzling the chocolate sauce over the partridge. Garnish with fresh herbs for an elegant touch.

Presentation advice

Arrange the partridge quarters on the plate, placing the roasted vegetables or mashed potatoes alongside. Pour the glossy chocolate sauce over the partridge, allowing it to pool around the meat. Sprinkle with fresh herbs for a pop of color.