Prep 30 mins
Cook 35 mins
Partridges in the style of Philip II, who is considered by the Spanish people as their greatest king. Because partridges are pricey, the author tried this with whole chicken breasts and said it is still elegant enough for the most important company. From "The Art of Spanish Cooking."
- 4 partridges or 4 whole chicken breasts
- 59.14 ml chopped cooked ham
- 59.14 ml minced garlic-flavored sausage
- 14.79 ml minced white onion
- 236.59 ml soft breadcrumbs
- 1.23 ml salt
- 59.14 ml olive oil
- 4.92 ml paprika
- 4.92 ml salt
- 118.29 ml orange juice
- 236.59 ml seedless white grapes
- Preheat oven to 350 degrees.
- Combine ham, sausage, onion, bread crumbs, and 1/4 teaspoon salt. Use as stuffing for partridge or chicken breasts, tying the breasts with string to hold together during baking. Brush outside of breasts with oil, which has been blended with paprika and 1 teaspoon salt.
- Place in shallow casserole. Place stemmed whole grapes around birds or chicken. Bake until delicately browned, about 35 minutes. Brush with oil and baste with orange juice once or twice.
- Remove birds and grapes to platter, placing over a mound of cooked rice. With drippings left in pan, make a thin sauce: blend a teaspoon of cornstarch with 1 cup water, add to pan, place over moderate heat, stirring until all browned bits are absorbed and sauce is translucent.Serve sauce separately.
This was really super yummy! I used spatchcock. I didn't bother making the sauce at the end since we had this with a cheese bowl (entree) and just the birds on their own were enough for dinner. Couldn't find any white or even green grapes, but the red ones were really nice.