Partridge Breasts with Apples and White Wine

 

Serves 4

Preparation:  15 mins

Cooking Time: 30 mins

 

This recipe was a store cupboard invention when I took some Partridge Breasts 

from the freezer and then wondered what on earth to do with them.

​

This is actually very quick to prepare and cook and is simply delicious 

and can be served just with steamed Hispi cabbage or greens of your choice.

 

 

 

Ingredients

 

• A splash of olive oil

• 55g (2oz) butter

• 2 x 150g packs of partridge breasts (this will give you eight tiny breasts)

• 2 large Spanish onions, peeled and sliced

• 2 sticks of celery, sliced down the middle and chopped into small pieces

• One cooking apple and 2 eating apples, peeled, cored and sliced

• 4 baking potatoes or equivalent of King Edward, peeled and sliced

• 2 tablespoons of either dried mixed herbs or fresh herbs, if available. (adjust quantities according to personal preference)

• A generous glass of white wine (you can add more if you wish)

• 1 x chicken stock cube, crumbled

• 200ml boiling water

• Sea Salt

• Freshly ground black pepper

• A few sprigs of flat-leafed parsley, chopped to garnish

•  

Red Currant Jelly to serve

 

 

 

 

Method

 

1. Either pre-heat the oven to 190C or you can cook this in a flat casserole dish with a lid on top of the stove.
    

2. Put some oil and butter into the pan and gently sauté the partridge breasts on both sides until golden, then remove with a slotted spoon and keep covered and warm.
    

3. Into the same pan, add the sliced onions and celery, cover and sauté until starting to caramelise
    

4. Now add the potatoes and herbs, stir well and then crumble the stock cube on top of the mixture and add the white wine.
    

5. Season, top up with some boiling water to almost cover the vegetables.
    

6. Add the apples, stir carefully into the pan with the other vegetables.
    

7. Return the partridge breasts, cover with a lid and cook for a further 30 minutes, but check to make sure the vegetables do not overcook.
    

8. Serve with a green vegetable of your choice.
    

9. Red Currant Jelly is an ideal accompaniment to this dish.