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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the partridges, inside and out with half the salt and peper. | 2. In a large saucepan, melt all but 1 Tbsp butter over moderate heat. | 3. When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned. | 4. Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife. | 5. Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish. | 6. Keep warm while you make the sauce. | 7. TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan. | 8. Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown. | 9. Pour in the chicken stock and vermouth and add the remaining salt and pepper. | 10. Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third. | 11. Reduce the heat to moderate and add the orange juice, cream and chives. | 12. Gradually stir in BEURRE MANIE*, a small piece at a time. | 13. (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour). | 14. Add in small knobs to the boiling liquid. | 15. Whisk constantly until the butter melts and sauce is thickened. | 16. Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling. | 17. Remove the pan from the heat and pour the sauce over the partridges. | 18. Garnish with the orange slices and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
partridge	4	halved		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	1/4	cup	unsalted	85.5	3.9285	2.6715	7.2
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
chicken stock	3/4	cup		64.8	6.354	4.5360000000000005	2.16
white vermouth	1/2	cup		-	-	-	-
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
double cream	5	fluid		-	-	-	-
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
white flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
orange	2		peeled sliced	3.525	0.8812	0.0705	0.009000000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.