Name: Partridge in Chocolate, Toledo-Style (Perdiz con Chocolate a la Toledana)
Yield: Serves 4
Cuisine: Spain
Ingredients: 2 bay leaves; 1 wineglass dry white wine; 2-4 partridges, cleaned and split in half; 2 whole cloves; 1 or 2 tablespoons grated dark chocolate (bitter is best); 2 cloves of garlic, finely chopped; 1 tablespoon plain flour; 3 tablespoons olive oil; 1 medium onion, chopped; Salt; Freshly ground black pepper; 250ml (8fl oz) chicken or game stock; 1 tablespoon wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Chocolate has been used in Spanish cooking since the discovery of the Americas, and though Partridge in Chocolate may sound strange to you it has an exquisite flavour. I had never cooked it before so my dearly beloved director found me a real-life Spanish Marquis to practise on. 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.

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