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Recipe for Recipe for Lemon & Thyme Roast Partridge
Recipe details
Serves:
6
Preparation time:
15 minutes
Cooking time:
1 hour
Contributor:
Tesco Food Club
Ingredients
- 6 small red leg partridges (or 6 poussin)
- 2 lemons, each cut into 6 wedges, plus 1 lemon, halved
- 6 garlic cloves, halved
- 25 g (1 oz) fresh thyme leaves
- 1 tsp ground black pepper
- 1 tbsp chicken seasoning
- 2 tbsp olive oil
- 600 ml (1 pt) white wine
- 1 red onion, chopped
- 150 g portabello mushrooms, sliced
- 150 ml (¼pt) chicken stock
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Weight Converter
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Each serving contains
Calories:
340kcal, 17% of your GDA
Sugar:
12.4g, 14% of your GDA
Fat:
21.5g, 31% of your GDA
Saturates:
5.2g, 26% of your GDA
Salt:
1.03g, 18% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Heat the oven to 200ºC/180ºC fan/Gas 6.
- Put the partridges into a large roasting tin. Push 2 lemon wedges, 2 halves of garlic and a generous sprig of thyme into each bird. Remove the leaves from the remaining sprigs of thyme and scatter over the partridges. Sprinkle over the pepper and chicken seasoning. Squeeze over the juice from the lemon halves and drizzle with oil. Pour the wine into the base of the tin, cover with foil and cook for 15 minutes.
- Baste the partridges with the wine, then scatter the onion and mushrooms into the base of the pan, in between the birds. Return to the oven and cook, uncovered, for 35 minutes. Remove the partridges from the tin and rest, covered with foil.
- Put the roasting tin directly onto the hob, stir in the stock and simmer for 5-10 minutes until the juices reduce to make a light gravy.
Cook's tip
This goes brilliantly with creamy mashed potato and broccoli.
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