Partridges with Orange and Vermouth Sauce

READY IN: 1hr 5mins




  • Sprinkle the partridges, inside and out with half the salt and peper.
  • In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
  • When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
  • Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
  • Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
  • Keep warm while you make the sauce.
  • TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
  • Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
  • Pour in the chicken stock and vermouth and add the remaining salt and pepper.
  • Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
  • Reduce the heat to moderate and add the orange juice, cream and chives.
  • Gradually stir in BEURRE MANIE*, a small piece at a time.
  • (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
  • Add in small knobs to the boiling liquid.
  • Whisk constantly until the butter melts and sauce is thickened.
  • Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
  • Remove the pan from the heat and pour the sauce over the partridges.
  • Garnish with the orange slices and serve immediately.