Pan-Fried Partridges with Thyme-Scented Root Vegetable
Prep – 10 mins; Total – 45-50 mins
* I like serving partridges because they are individual portion sized and look nice when served. This recipe results in crusty yet juicy well-seasoned partridges. The slightly caramelised root vegetables are a nice accompaniment.
Partridge – Another fantastic find from the London Farmers’ Market
Herbs de Provence
Salt and pepper
Thyme-Scented Root Vegetables (optional)
Thyme, 2 tbsp chopped plus 2 sprigs
2 tbsp, Olive oil
Preheat oven to 180 degrees Celsius.
For the vegetables, slice the carrots and parsnips diagonally about 1 cm wide. Mix with olive oil and thyme and roast with partridges for about 25 minutes.
Remove partridges from oven about 20 minutes before starting to cook.
Put flour, herbs, and seasoning on a plate or shallow dish. Wash and pat partridges dry and cover partridges in flour on all sides. Discard dish of flour.
Heat pan over medium heat. Add 2 tbsp of olive oil. Once heated, brown partridges on all sides which takes about 2 mins each side.
Place saucepan in oven with vegetables for 20-25 minutes depending on size. Remove from oven and allow to rest for 5-10 minutes.
Serve partridges with vegetables and enjoy with a bottle of Loire red.