Number of servings : 4
Prep time: 10 minutes
Cooking time: 1 ¼ hour
Type of meal : | Main Courses | Main Courses
Special diet : | Low fat
15 g fresh sage
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
1 tablespoon all-purpose flour
1 1/4 cups hard cider or apple juice
1/2 cup chicken stock, preferably homemade
2 teaspoons German or whole-grain mustard
3 walnut halves, thinly sliced
1 red-skinned dessert apple, cored and cut into thick slices
Salt and fresh-ground black pepper
- Preheat the oven to 160°C (325°F). Tuck some sage sprigs into the body cavity of each partridge, reserving a few sprigs for garnish.
- Melt the butter with the oil in a Dutch oven just large enough to hold the birds over medium heat. Add the partridges and fry over a moderately high heat, turning until evenly brown, 3 to 4 minutes. Lift the birds out of the Dutch oven; set aside.
- Add the onion to the Dutch oven and sauté until light brown, about 3 minutes. Sprinkle in the flour and stir into the onion. Add the cider, or apple juice, stock, mustard, and salt and pepper to taste. Bring to a boil, stirring constantly. Add the walnuts.
- Return the partridges to the Dutch oven, breasts side down. Cover and transfer to the oven. Cook until the partridges are tender, about 1 hour.
- Lift the partridges out of the Dutch oven and place on a warm serving plate; cover and keep hot.
- Set the Dutch oven on the stovetop over high heat. Bring to a boil and boil the cooking liquid until reduced by a third, about 5 minutes. Add the apple slices for the last 2 minutes of cooking.
- Spoon the apple slices around the birds and garnish with the reserved sage sprigs. Serve with the sauce.
Health Bites: Walnuts, like most nuts, are high in fat, however, this is not all a bad thing as it is mostly the healthy form of unsaturated fatty acids.