Roast partridge with one-pan boulangère
RECIPE
Adam Bush
SERVES 2
• knob of unsalted butter
• 2 partridges , oven-ready
• 500g Maris Piper potatoes , thinly sliced
• 1 onion , thinly sliced
• handful thyme leaves
• whole black peppercorns , ground to make ½ tsp
• 50g parmesan , finely grated
• 250ml chicken stock
• 4 rashers smoked streaky bacon , halved crosswise
1 . Heat the oven to 180C / 160C fan / gas 4 . Melt a knob of butter in a 26cm ovenproof frying pan over a medium heat and season the partridges well . Fry the partridges for 1 min , breast-side down , until nicely browned , then remove to a plate . 2 . Remove the pan from the heat and layer in the potato and onion slices , seasoning with the thyme leaves , black pepper , some salt and the parmesan between each layer and finishing with a layer of potatoes and a sprinkle each of thyme leaves and parmesan . Pour over the chicken stock , cover the pan with foil and roast for 1 hr 20 mins or until the potatoes are tender when pierced with the tip of a knife .
3 . When the partridges have cooled , arrange the bacon rashers over the partridge breasts in a lattice pattern . When the potatoes are ready , remove the foil ( keep this to one side ) and nestle the partridges on top . Roast for 35-40 mins or until the partridges are cooked through and the bacon is starting to crisp . Cover with the reserved foil and leave to rest for 5 mins , then serve the partridges alongside the potatoes and onions .
# bbcgfsw bbcgoodfoodshow . com 23