Braised Partridge with White Grapes & Subtle Chocolate Notes

1. Prepare Partridges

Singe any remaining feathers, rinse the partridges under cold water, then pat them dry. Season the partridges generously with salt.

2. Cook Onion and Garlic

In a wide casserole, heat the olive oil over low heat. Add the sliced onion and whole garlic cloves, cooking them gently until they become soft and fragrant. Stir often to prevent the garlic from burning and to ensure the onion cooks evenly.

3. Brown the Partridges

Increase the heat slightly and add the seasoned partridges to the casserole. Brown them lightly on all sides.

4. Add Liquids and Spices

Once the partridges are browned, pour in the vinegar, dry white wine, and chicken stock. Add the bay leaves and cloves. Season with salt and pepper to taste. Cover the casserole and let it simmer for about 30 minutes, turning the partridges occasionally.

5. Add Grapes and Chocolate

After 30 minutes, add the seedless white grapes and grated dark chocolate to the casserole. Continue to cook for another 15 to 20 minutes with the lid off, allowing the grapes to soften and the sauce to reduce further.

6. Serve

Serve the braised partridges on slices of fried or toasted bread, which will soak up the delicious sauce. Enjoy your meal!