Perdiz Estofada

Ingredients - Serves 4

• Salt and pepper - To taste
• Chicken stock - 2 cups
• Tomato paste - 2 tablespoons
• White wine - 1 cup
• Bay leaves - 2
• Carrots - 2, sliced
• Garlic - 4 cloves, minced
• Onions - 2, chopped
• Olive oil - 2 tablespoons
• Partridges - 2, cleaned and cut into pieces

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the partridge pieces and brown on all sides. Remove and set aside.
3. In the same pot, add the onions, garlic, and carrots. Cook until the onions are translucent.
4. Add the bay leaves, white wine, and tomato paste. Stir well.
5. Return the partridge pieces to the pot and add the chicken stock. Season with salt and pepper.
6. Cover the pot and simmer for about 2 hours, or until the partridge is tender.
7. Serve the Perdiz Estofada hot, with crusty bread on the side.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 120 minutes
• Calories: 450
• Fat: 15g
• Carbs: 30g
• Protein: 50g
• Sodium: 800mg
• Sugar: 5g