Partridge with Lentils
This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.
Yield: serves 4
- 1⁄2 lb. brown lentils, rinsed and picked over
- 1 clove garlic, peeled and crushed
- 3 small yellow onions, peeled; 1 halved, 2 coarsely chopped
- 3 medium carrots, peeled; 1 halved, 2 sliced
- 2 sprigs fresh parsley
- 4 (3⁄4-lb.) partridges
- Salt and freshly ground black pepper
- 3 tbsp. butter
- 1 cup dry white wine
- 1 cup <a href="http://www.saveur.com/article/Recipes/Chicken-Stock">Chicken Stock</a>
- Place lentils, garlic, halved onion, halved carrot, and parsley in a saucepan. Add enough water to cover by 1 1⁄2" and bring to a simmer over medium-low heat. Cover and cook until lentils are very soft, about 40 minutes. Drain off excess liquid and cover lentils to keep warm.
- Rinse partridges, pat dry, and season inside and out with salt and pepper. Tuck wings under back and tie legs with kitchen string. Heat butter in a large sauté pan over medium heat. Add chopped onions and sliced carrots and cook, stirring, until onions begin to soften, about 10 minutes. Increase heat to medium-high, add partridges, and brown, turning frequently, for 10–15 minutes.
- Add wine and stock, stir to loosen bits from bottom of pan, and bring to a simmer. Reduce heat to medium-low and cook partridges breast side down, covered, 10–12 minutes. Remove partridges, cover to keep warm, and cook juices over medium-high heat until reduced by two-thirds, about 10 minutes. Serve partridges on lentils with sauce.