Home Cook Together. Celebrate Life.

SpanishAuthentic Cuisine

Perdiz Estofada a la Toledana

Serves 4 to 6 Entree chicken, Poultry

Perdiz Estofada a la Toledana

In the heart of Toledo's everyday kitchens, Perdiz Estofada a la Toledana is a staple rather than a special occasion dish. Here, it is prepared with an ease that comes from generations of home cooks who have internalized the recipe. This rustic stew, featuring tender partridges, is lovingly seasoned with simple, bold ingredients that speak to the Spanish affinity for honest flavors.

The dish greets you with the earthy aroma of bay leaves mingling with sweet pimentón, while the partridges luxuriate in a rich broth of white wine and vinegar. As you savor each mouthful, notes of black pepper and caramelized onions dance across your palate, grounded by the lushness of extra virgin olive oil. Generous portions make it a comforting, satisfying meal.

Ingredients

  • 4partridges — cleaned and trussed
  • 2onions — quartered
  • 2carrots — sliced
  • 1 headgarlic
  • 250 mldry white wine
  • 100 mlwhite wine vinegar
  • 300 mlchicken broth
  • 2bay leaves
  • 1 tbspblack peppercorns
  • 1 tspsweet pimentón
  • 100 mlextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by patting the 4 partridges dry with paper towels to remove excess moisture, which helps in achieving a golden brown crust. Season them generously with fine sea salt on all sides. In a large, heavy-bottomed pot, heat 100 ml of extra virgin olive oil over medium-high heat. Place the partridges skin-side down in the hot oil and brown them until the skin is golden and crisp, turning occasionally to ensure even browning on all sides. Once browned, remove the partridges from the pot and set aside.
  2. Peel and finely chop 2 onions and 2 carrots. Separate the cloves from 1 head of garlic, peeling them but leaving them whole. In the same pot with the rendered fat from the partridges, add the chopped onions, carrots, and whole garlic cloves. Cook over medium heat, stirring occasionally, until the onions become translucent and the carrots start to soften. Remove the pot from the heat and stir in 1 tsp of sweet pimentón, ensuring it coats the vegetables evenly without burning, which helps maintain its bright color and flavor.
  3. Return the pot to the heat and pour in 250 ml of dry white wine and 100 ml of white wine vinegar. Stir to deglaze the pot, scraping up any browned bits from the bottom to incorporate them into the sauce. Add 300 ml of chicken broth, 2 bay leaves, and 1 tbsp of black peppercorns. Return the browned partridges to the pot, nestling them among the vegetables. Cover the pot with a lid and reduce the heat to low, allowing the mixture to simmer gently. Cook until the partridges are tender and the sauce has thickened slightly, which should be indicated by the meat pulling away from the bone easily.
  4. Once the partridges are tender, taste the sauce and adjust seasoning with fine sea salt if necessary. If desired, finish the dish with a squeeze of lemon to brighten the flavors. Serve the Perdiz Estofada a la Toledana hot, accompanied by crusty bread to soak up the rich, flavorful sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Spanish cuisine