Entree: Portugal – Alentejo – Perdiz à Convento de Alcântara (Convent-style braised partridge in a rich Alentejo sauce of wine, bacon, olives and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 4 whole partridges, about 12 oz (340 g) each, giblets removed
- 4 oz (115 g) smoked bacon or pancetta, diced
- 2 tbsp (30 ml) olive oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, about 9 g, minced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 1/2 cup (75 g) pitted green olives
- 1 tbsp (15 g) unsalted butter
- 1/4 cup (30 g) chopped fresh parsley
- 1 1/2 tsp (9 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Season the partridges inside and out with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper; pat dry.
2. In a heavy casserole or Dutch oven over medium heat, render the diced bacon until crisp; remove bacon pieces with a slotted spoon and set aside, leaving the fat in the pan.
3. Add olive oil if needed, increase heat to medium-high and brown the partridges on all sides in the bacon fat, about 3–4 minutes per side; remove and set aside.
4. Reduce heat to medium, add the sliced onion and sauté until translucent, about 6–8 minutes; add the minced garlic, tomato paste, paprika and cumin and cook 1 minute to bloom the spices.
5. Deglaze the pan with the white wine, scraping up browned bits, and reduce by half, about 3–4 minutes; add the chicken stock, bay leaf, reserved bacon and return the partridges to the pot.
6. Bring to a gentle simmer, cover, and braise on low heat for 30–40 minutes, or until the partridges are tender and cooked through; add the olives for the last 5 minutes of cooking.
7. Remove the partridges to a warm platter; discard the bay leaf and reduce the sauce uncovered over medium heat until slightly thickened, then whisk in the butter and chopped parsley and adjust seasoning with remaining salt and pepper.
8. Spoon the sauce over the partridges and serve hot with crusty bread, boiled potatoes, or rice typical of Alentejo.