PARTRIDGE CACCIATORE

By BobD

Ingredients

• 6-8 SERVINGS
• A bottle of Chianti to go with dinner, a slice of fresh cheese and ripe pears to follow. It’s easy and so rewarding.
• • 3 partridges, 10 to 12 ounces
• • 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper, for dredging
• • 1/2 cup canola oil
• • 1 each large onion and green bell pepper, coarsely chopped
• • 2 cloves garlic, finely chopped
• • 1 cup small white mushroom caps, wiped clean and trimmed
• • 4 large ripe tomatoes, quartered, or 2 cups canned plum tomatoes, quartered
• • 1 cup medium Madeira
• • 1 tablespoon each chopped fresh oregano, basil, and tarragon, or 1 teaspoon each dried
• • 1 to 1 1/2 pounds dry linguine, cooked al dente
• • Sprigs of fresh basil, to garnish

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 350°F.

2. Remove first 2 wing joints from partridges, then cut birds into breasts, drumsticks, and thighs. Dredge pieces in seasoned flour, patting to remove excess. Heat oil in a large heavy skillet over medium-high heat. Sauté partridges until skin is crisp and golden brown, turning once. Do this in batches, if necessary, so pieces do not steam. Remove pieces with tongs or a slotted spoon and transfer to a large oven-safe casserole or roasting pan.

3. In the same skillet, sauté onion, green pepper, garlic, and mushrooms until onions are golden brown, about 7 minutes, stirring occasionally. Stir in tomatoes, Madeira, oregano, basil, and tarragon, and season with salt and pepper. Pour mixture over partridge, cover pot, and bake for 1 hour. Serve over linguine, garnished with fresh basil sprigs.