4 small partridges
45ml olive oil
1 large onion, chopped
2 large carrots, peeled and sliced
6-7 garlic cloves, peeled and halved (use half quanitity if using large cloves)
250ml dry white wine
3 bay leaves
a sprig of thyme
12 black peppercorns
Source: the Food of Spain - Claudia Roden
Rinse and dry the partridge, sprinkle with salt inside and out.
The partridge I used were from Waitrose with a piece of bacon on the breast. I removed the bacon for the cooking and added it later with the vegetables.
Prepare the onion, carrot and garlic, put in a bowl
Heat a deep saute pan or casserole that can be used on the hob with the olive oil, add the birds and brown all over, turning as required.
Once brown, remove to a plate.
Add a little more oil if necessary and add vegetables.
Saute over a low/medium heat  for about 10 minutes until the onions are soft.
Add the wine and water, bay leaves, thyme, peppercorns and a little salt.
Retyrn the partridges,breast side down to the pan, cover and simmer on low heat for about 40 minutes, baste every so often.
Once the partridges are cooked, the meat and juices are no longer pink if piereced with a knife, remove to a plate and finish the sauce.
Blend in the pan, with a hand blender tll smooth, check seasoning and serve with the partridge.
Claudia Roden's recipe for a Valencian mountain rich dish. It was perfect with Partridges in White Wine.
This recipe is from Claudia Roden's new book, The Food of Spain. She suggests that it is served with potatoes or mash. We tried Baked Rice with Currants and Chickpeas - arroz al horno can pasas y garbonzos- very delicous and perfect accompaniement.
We had sauce and rice left so cooked a poussin and added cous cous to rice with toasted sesame seeds and pinenuts. MMMMM
Bowned partridges with vegetables
Partridges in pan.