Partridge in Pear Cider

🛒 Ingredients

• Partridge, whole 600 g · 900 kcal
• Pear, firm 400 g · 228 kcal
• Pear Cider, dry 500 g · 275 kcal
• Onion, large 150 g · 60 kcal
• Garlic, cloves 15 g · 23 kcal
• Chicken Stock, gluten-free 200 g · 10 kcal
• Olive Oil 30 g · 265 kcal
• Fresh Thyme, sprigs 5 g · 1 kcal
• Bay Leaf, dried 1 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 160°C (325°F). Pat the partridges dry and season generously with salt and black pepper.
2. Heat olive oil in a large, oven-safe casserole or Dutch oven over medium-high heat. Brown the partridges on all sides until golden, then remove and set aside.
3. Add the sliced onion to the same pot and cook until softened and lightly caramelized, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze the pot with pear cider, scraping up any browned bits from the bottom. Add the chicken stock, fresh thyme sprigs, and bay leaf. Bring to a simmer.
5. Return the partridges to the pot, cover tightly, and transfer to the preheated oven. Braise for 75-90 minutes, or until the partridges are very tender.
6. While the partridges are braising, peel and core the pears, then cut them into quarters or halves. Add them to the pot for the last 20-25 minutes of cooking.
7. Once cooked, carefully remove the partridges and pears from the pot. Discard the thyme sprigs and bay leaf. If the sauce is too thin, reduce it on the stovetop over high heat until desired consistency.
8. Serve the partridges hot, each with a portion of the pear cider sauce and tender braised pears. Garnish with fresh thyme or parsley.