Partridge in White Wine Sauce

By JimMac

Ingredients

• 2 tablespoons olive oil
• 2 partridges or other small birds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
• 1 tablespoon flour
• 1/2 cup dry white wine (that is, wine that isn't too sweet)
• 1/2 cup chicken stock
• 4 oz (100g) mushrooms, sliced

Details

Servings 4

Preparation

Step 1

Heat the oil in the pressure cooker and brown the partridges on all sides.
Sprinkle them with salt, pepper, thyme, basil and parsley. Stir in the flour,
then pour in the wine and stock. Place the lid on the cooker and bring to high
pressure (15 lb), then lower heat and cook for 9 minutes. Release the pressure
quickly (with cold water). Remove the lid, add the mushrooms and simmer for 2
minutes, uncovered. Split the partridges in half and serve, spooning over the
sauce and mushrooms.

This makes a lovely thick gravy. If you want a thinner one, just add a little
more stock or water when you simmer the mushrooms.