PARTRIDGE w/MARSALA & BRANDY

By BobD

Ingredients

• 4 SERVINGS
• Serve with orzo and sautéed spinach.
• • 1 ounce dried porcini or mixed wild mushrooms
• • 2 partridges, 10 to 12 ounces
• • 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper, for dredging
• • 1/2 cup olive oil
• • 2 cloves garlic
• • 2 tablespoons unsalted butter
• • Salt and freshly ground black pepper to taste
• • 2 bay leaves
• • 3/4 cup imported dry Marsala
• • 1/4 cup brandy
• • 1 teaspoon dried thyme

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Cover porcini with hot water and soak until soft, 15 to 20 minutes. Drain, scraping away any dirt, and set aside. Discard soaking liquid or strain and save for another use.

2. Remove first 2 wing joints and giblets from partridges, and discard or save for making stock. Cut birds into breasts, drumsticks, and thighs. Dredge partridge pieces in seasoned flour, patting to remove excess. Heat oil and butter in a large heavy skillet over medium-high heat. Sauté partridges until skin is crisp and golden brown, turning several times. Do this in batches, if necessary, so pieces do not steam. Add garlic, bay leaves, and salt and pepper to taste. Cook until liquid from bird evaporates, stirring constantly.

3. Reduce heat to medium low, add ½ cup of the Marsala, the mushrooms and thyme. Cover and simmer for 5 minutes, then raise heat to medium. Cook, stirring occasionally, until partridge is almost tender, 35 to 45 minutes. Add the remaining ¼ cup Marsala and cook for 10 minutes. Adjust heat to high, add the brandy, and cook 3 to 4 minutes longer. Transfer pieces to a platter, discard garlic, and serve with mushroom sauce.