Roasted Partridge with Catalan Flavors

Ingredients

• 2 partridges, cleaned and dressed 2 partridges, cleaned and dressed
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup pitted black olives (150g) 1 cup pitted black olives (150g)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat.
3. 3.
   Season the partridges with salt and pepper, then sear them in the skillet until golden brown on all sides.
4. 4.
   Remove the partridges from the skillet and set aside.
5. 5.
   In the same skillet, sauté the garlic and onion until they become translucent.
6. 6.
   Add the diced tomatoes, olives, thyme, and rosemary to the skillet. Cook for 5 minutes, allowing the flavors to meld together.
7. 7.
   Pour in the chicken broth and bring to a simmer.
8. 8.
   Return the partridges to the skillet, spooning the tomato and olive mixture over them.
9. 9.
   Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the partridges are cooked through and tender.
10. 10.
    Remove from the oven and let the partridges rest for a few minutes before serving.

Treat your ingredients with care...

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

Tips & Tricks

• If partridge is not available, you can substitute it with quail or Cornish game hen.
• For an extra burst of flavor, add a splash of white wine to the tomato and olive mixture before roasting.
• Serve the dish with crusty bread to soak up the delicious sauce.
• Feel free to add a pinch of saffron threads to the dish for an authentic Catalan touch.
• Garnish with fresh parsley or cilantro for a pop of color.

Serving advice

Serve the Roasted Partridge with Catalan Flavors as the centerpiece of a special dinner. Accompany it with roasted potatoes or a side of sautéed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the roasted partridges on a platter, spooning the tomato and olive mixture over them. Garnish with fresh herbs and serve with a side of colorful vegetables to create an appealing and appetizing presentation.