Partridge in Chocolate, Toledo-Style

Name: Partridge in Chocolate, Toledo-Style
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 wine-glass of dry white wine; salt and freshly ground black pepper; 225ml/8fl oz chicken or game stock; 2–3 tablespoons grated dark chocolate (bitter is best); 2 garlic cloves, finely chopped; 1 tablespoon red or white wine vinegar; 3 tablespoons olive oil; 2–4 partridges, cleaned; 1 medium onion, chopped; 1 tablespoon plain flour; 2 bay leaves; 2 cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

Chocolate has been used in Spanish cooking since the discovery of the Americas; I discovered it when I was filming Floyd on Spain and had the great pleasure of cooking this dish for a Spanish marqués. The Marqués de Griñón no less, who has an estate 50 kilometres or so west of Toledo, which is a magnificent town that has been pretty much ruined by souvenir shops selling imitation El Cid swords.