Ingredients:
- 1 tbsp olive oil
- 4 small or 2 large prepared partridges
- 150g/5oz smoked streaky bacon lardons
- 25g/1oz butter
- 16 small shallots, peeled and left whole
- 2 carrots, cut into batons
- 2 bay leaves
- 150ml/5fl oz good quality chicken stock
- 1 Savoy cabbage, outer leaves removed, then cut through the core into 8 wedges
- 200g/7oz cooked, peeled chestnuts
- salt
- freshly ground black pepper
- boiled or mashed potatoes to serve
Preheat the oven to 160C/325F/Gas 3.
Heat the oil in a flameproof casserole, add the partridges and brown them
lightly all over.
Lift the partridges onto a plate, add the bacon lardons to the pan and cook
until lightly golden.
Add the butter, shallots, garlic, carrots and bay leaves and cook over a medium
heat until lightly coloured.
Return the partridges to the casserole with the stock, one teaspoon of salt and
plenty of black pepper. Cover with a well-fitting lid, transfer to the oven and
cook for 20-30 minutes, depending on the size of the birds.
Meanwhile, drop the wedges of cabbage into a pan of boiling salted water and
blanch for 2-3 minutes. Drain, refresh under cold running water and drain again.
Set to one side.
Remove the casserole from the oven, take out the partridges, cover and leave to
rest in a warm place.
Add the cabbage and chestnuts to the casserole and turn them over once or twice
in the cooking juices. Simmer on the stove for five minutes until the cabbage is
cooked.
Divide the cabbage, chestnuts and braised vegetables between four warmed plates
and palce the birds on top.
Serve with boiled or mashed potatoes.
