Name: Partridge with Chocolate Sauce (Perdices con Chocolate)
Yield: Serves 4
Cuisine: Spanish
Ingredients: Salt and freshly ground black pepper; 2-4 partridges, cleaned and split in half (kitchen scissors are handy for this); 2 garlic cloves, crushed; 100 ml/3½ fl oz/generous ⅓ cup dry white wine; 2 bay leaves; 1 tbsp plain (all-purpose) flour; 3 tbsp white wine vinegar; 45 g/1¾ oz plain dark (bittersweet) chocolate, finely chopped; 1 tbsp fresh parsley, finely chopped; 300 ml/10 fl oz/1¼ cups chicken stock; 4 tbsp olive oil; 16 button onions or small shallots, peeled and left whole

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Partridge is the most plentiful feathered game in Northern Spain and features on most autumnal (fall) country menus. The flesh of slightly older birds can become tough and dry if you are not careful. This recipe keeps the meat moist and the rich chocolate sauce makes a delicious and unusual accompaniment.

Nowadays we think of chocolate as a sweet flavouring, but originally in Pre-Colombian Mexico, the Mayans and Aztecs enjoyed it as a savoury drink. Today the Mexicans still enjoy th