Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 2 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preparations:
Preheat the oven to 205°C.
Cook the small onions in boiling water with some salt and wine vinegar until tender; strain and set aside.
Toast the 3 heads of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven).
Peel and mash garlic in mortar with peeled, toasted almonds. Stir in 1/2 teaspoon olive oil and 2 teaspoons flour (the blender is a modern alternative for your mortar and pestle).
Peel and slice carrots and onions.
Wash the inside cavity of the partridges with vinegar.
Rub the whole, cleaned partridges with olive oil, salt, and pepper, and put them in a lightly greased oven pan - with a dash of white wine on the bottom- together with the:
diced carrots,
sliced onions,
cloves
bay leaves,
red peppers,
small whole tomatoes
The roasting:
Roast in 205 degree oven for 20 minutes. Pour all the wine (with 1/2 cube of chicken stock mixed in) and half the cognac over birds and continue roasting at 150 until they are tender (the joints should move easily). The birds should be basted on and off.The total cooking time for young partridges is approximately 75 minutes.
When the partridges are roasted, remove them to an ovenproof serving dish. Sprinkle them with the juice of two lemons. Reheat the oven to 205°C.
The Sauce:
Strain the cooking juices into a saucepan.
Add the garlic-almond paste, a heaping tablespoon of butter, the chocolate and 4 tablespoons of wine vinegar.
Boil slowly for 6 to 7 minutes, continually stirring.
Add the rest of the cognac towards the end of cooking.
Season with salt and pepper.
Brown the small, pre-boiled onions in 2 tablespoons olive oil.
The dish:
Pour the sauce over partridges, add the browned onions and reheat the dish in the oven for 10 minutes, basting the birds with the sauce from time to t.
Serve:
With toasted bread fries or a boiled potato and some cooked vegetables as garnish. Best accompanied buy a rounded but clear red mountain wine such as Banyuls, Fitou or Enate.
