Description
A comforting one-pot roast partridge dish featuring tender partridges roasted atop a savory mixture of cannellini beans, smoked bacon, and aromatic vegetables, flavored with thyme, garlic, and a splash of sherry vinegar. Perfectly browned and cooked to juicy perfection, this rustic meal is finished with fresh parsley and Dijon mustard, ideal served with crusty bread.
Ingredients
Scale
Meat and Aromatics
- 2 oven-ready partridges
- small bunch of thyme
- 2 garlic cloves, lightly bashed using the side of a knife
- 100g smoked bacon lardons
Vegetables and Flavorings
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 bay leaves
- 1 tbsp olive oil, plus extra for drizzling
- 30g butter
- large splash of sherry vinegar (or any vinegar you have)
- ½ chicken stock cube or stock pot
- 1 tbsp Dijon mustard
- handful of parsley, roughly chopped
Beans
- 400g can or jar cannellini beans, undrained
Serving
- Crusty bread, to serve (optional)
Instructions
- Preheat and Brown Partridges: Heat the oven to 200°C (180°C fan/gas mark 6). In a flameproof casserole dish, warm olive oil and butter over medium heat until foaming. Season the partridges all over, then tuck a few thyme sprigs and a garlic clove into each cavity. Brown the partridges on all sides, devoting extra time to the legs to ensure they are well sealed and develop a deep golden color, approximately 15-20 minutes. Remove partridges onto a plate.
- Sauté Bacon and Vegetables: Using the same casserole dish, fry the smoked bacon lardons until golden at the edges. Add the chopped carrot, onion, celery, and bay leaves, cooking for about 10 minutes until the vegetables have softened.
- Add Beans and Vinegar: Pour in a large splash of sherry vinegar, then stir through the cannellini beans including their liquid, and crumble in the chicken stock cube or stock pot. Mix everything well to combine flavors.
- Roast Partridges with Beans: Nestle the browned partridges breast-side up into the bean mixture. Transfer the casserole dish to the oven and roast uncovered for 20-25 minutes, or until the partridge legs are tender and juices run clear.
- Rest and Finish: Remove the partridges and let them rest on a board for 5 minutes. Stir Dijon mustard and chopped parsley through the beans in the casserole dish. Serve the bean mixture topped with the roasted partridges. Optionally, serve with crusty bread for soaking up the delicious sauce.
Notes
- You can substitute sherry vinegar with red wine vinegar or apple cider vinegar if not available.
- Make sure to brown the partridges well to seal in moisture and build flavor.
- This dish can be made ahead: leftover beans keep well chilled for up to three days.
- For a gluten-free option, ensure the stock cube and mustard are gluten-free, and omit the bread or use gluten-free bread.
- Leftover beans can be served as a side or reheated gently as a stew base.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: partridge recipe, one-pot meal, cannellini beans, roasted game bird, bacon, autumn recipe, easy dinner, rustic cooking
