Partridge With Wine & Cinnamon

Partridge packs plenty of game flavour for its size and is perfect matched with these robust flavours

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  667

• Protein

  68g

• Carbs

  34g

• Fat

  28g

• Saturates

  5g

• Fibre

  8g

• Sugar

  13g

• Salt

  0.71g

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• 2 oven-ready partridge, washed and patted dry
• 3 garlic cloves, sliced
• 100ml white wine
• 2 tsp tomato purée
• 1 tbsp honey
• 1 tsp concentrated chicken stock, such as Knorr Touch of Taste
• good handful Kalamata olives
• 1 cinnamon stick, halved
• 200g cherry tomatoes

Directions

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.
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.

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