Ingredients:

  • 4 partridge (about 1-1.5 lbs each), cleaned and prepared
  • 2 tablespoons (30 ml) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups (480 ml) red wine (preferably a full-bodied variety)
  • 1 cup (240 ml) chicken broth
  • 2 sticks of cinnamon
  • 2 bay leaves
  • 1 teaspoon (5 g) salt, to taste
  • 1 teaspoon (5 g) black pepper, freshly ground
  • 2 tablespoons (30 g) sugar (optional, to balance acidity)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season partridge inside and out with salt and pepper.
  2. In the Dutch oven, heat olive oil over medium-high heat.
  3. Sear the partridge until golden brown on all sides (about 4-5 minutes per side). Remove and set aside.
  4. In the same pot, add onions and garlic. Sauté until softened (about 3 minutes).
  5. Pour in red wine, scraping the bottom of the pot to release browned bits. Let it simmer for 2-3 minutes.
  6. Return partridge to the pot. Add chicken broth, cinnamon sticks, bay leaves, and sugar (if using). Stir to combine.
  7. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1 hour, flipping partridge halfway through.
  8. Ensure partridge reaches an internal temperature of 160°F (71°C). Remove from heat.
  9. Let partridge rest for 10 minutes. Remove cinnamon sticks and bay leaves before serving. Garnish with fresh parsley.