Partridge with wine & cinnamon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oilplus extra for drizzling
- 2 oven-ready partridgewashed and patted dry
- 3 garlic clovessliced
- 100ml white wine
- 2 tsp tomato purée
- 1 tbsp honey
- 1 tsp concentrated chicken stocksuch as Knorr Touch of Taste
- good handful Kalamata olives
- 1 cinnamon stickhalved
- 200g cherry tomato
Nutrition: per serving
- kcal667
- fat28g
- saturates5g
- carbs34g
- sugars13g
- fibre8g
- protein68g
- salt0.71glow
Method
step 1
Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.
step 2
Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.
