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One pot partridge with bacon and chestnuts
Fruit and vegetables
1 medium
onion
, finely sliced
3-4 bushy sprigs fresh
thyme
2 tsp finely grated
orange
zest
½ medium
Savoy cabbage
, tough outer leaves removed
Tins, packets and jars
2 tbsp
plain flour
350ml/12fl oz
chicken stock
, fresh or made with 1 stock cube
2 tbsp cranberry sauce or
redcurrant jelly
Cooking ingredients
1 tbsp
juniper berries
salt and freshly ground
black pepper
1 tbsp
sunflower oil
200g/7oz cooked and peeled
chestnuts
, halved
Dairy, eggs and chilled
25g/1oz
butter
Meat, fish and poultry
4 oven-ready
partridges
4 rashers rindless streaky
bacon
, cut into 2cm/1in slices
Other
5 tbsp dry
gin
100ml/3½fl oz
orange juice
(about 1 large orange)
200ml/7fl oz
red wine
Back to recipe
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