Meat and poultry recipes

Partridge stewed in Toledo

Partridge stewed in Toledo


  • Easy
  • 60 minutes
  • For 4 people
  • 3.5 € / person
  • 302kcal per 100g.

How to make partridges to Toledo .

Today it is time for a return to the traditional gastronomic repertoire of our country. We get down to work with a classic dish from Castilla la Mancha cuisine, partridges from Toledo .

Although the most consumed birds are, almost certainly, the versatile chicken and the tasty turkey , there are more alternatives on the market. Partridges , quail , capon , poussin or pulardas are really options to consider, both for special occasions and for our day.

This recipe is simple and very tasty, consisting only of a partridge stew cooked with vegetables and aromatic herbs. We can serve the partridges with the vegetables as a garnish or choose to prepare a sauce with the broth of the stew and the cooked vegetables.

.instagram-follow img{width:100%;height:auto;} @media screen and (min-width: 1000px) {.instagram-follow {display:block;clear:both;float:right;width:50%;margin-left:1em;}}

In addition to this we think that some delicious potatoes to the poor will be the perfect accompaniment for such a simple and tasty recipe.

It is true that the prices of one and the other are not the same, even so lovers of birds and traditional dishes will be delighted with today’s recipe, partridges to Toledo with potatoes to the poor worthy of the best of the tables .

Before starting to cook. The partridges

  1. The partridges that we can easily get in supermarkets or large stores, come already gutted, without feathers and without heads. For this reason, we at home should only wash them well inside and out to eliminate possible residues.
  2. We will carefully check for any remaining feathers and remove those we can find. We dry the partridges inside and out with a kitchen paper.
  3. With kitchen cord, we tie the partridges to keep them in shape.

Preparation of partridges to Toledo

  1. In a large casserole, heat a splash of olive oil and brown the partridges on all sides, adding a pinch of salt.
  2. We remove the partridges and reserve them. In the same casserole, with a little more olive oil, if necessary, add the vegetables.
  3. Add the onion, garlic and diced carrots, bay leaf, thyme, cloves, pepper and salt.
  4. We fry the vegetables with the aromatic herbs for 10 minutes.
  5. We return the partridges to the casserole, we water with the wine and the vinegar and cook 5 more minutes on medium / high heat.

Partridge cooking and final presentation

  1. We cover with water and cook. At this point we have two options, if we have decided to use the fast pot, 10 minutes of cooking will be sufficient from the time the two valves are seen. After this time we turn off and let the valve lower to open.
  2. If we opt for a traditional cooking, it will take 1 hour of cooking from the moment the water begins to boil.
  3. When in doubt, we test the meat to see that the partridges are tender.
  4. We remove the partridges from the casserole and grind the vegetable sauce to serve as an accompaniment.
  5. We can reserve the partridges in the sauce until it is time to serve.
  6. We serve the partridges with potatoes to the poor and sauce of the stew.

Here you have a step by step in photos where I show how to prepare this recipe for partridges in Toledo .  Do not miss any detail so that they come out perfect.

Leave a Reply

Your email address will not be published. Required fields are marked *