- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: medium
- 4 red or grey-legged partridges
- 4 sprig thyme
- 7 tbsp olive oil
- 1 kg kale, tough stalks removed, leaves shredded and washed
- 150 g chorizo, cut into 1½cm pieces
- 2 clove garlic, thinly sliced
- 200g cooked chestnuts, roughly chopped
- 100 ml oloroso sherry, or other full-bodied sweet sherry
- sea salt, and freshly ground black pepper
1. Preheat the oven to 220°C/gas 7.
2. Bring a large saucepan of salted water to the boil.
3. Stuff each bird with a thyme sprig and season inside and out with salt and pepper.
4. Place a large frying pan over medium heat and add 3 tablespoons of the olive oil. When the pan is hot, brown each bird on all sides.
5. Transfer the partridges to a roasting pan and roast for 10-15 minutes.
6. Meanwhile, add the kale to the pan of boiling water and cover with a lid. When the water comes to the boil again, continue to boil for 1 minute. Drain in a colander under cold running water and set aside to drain any excess water.
7. Remove the partridges from the oven and rest in a warm place for 5-10 minutes.
8. Using the same saucepan you used for the kale, heat the remaining 4 tablespoons of olive oil over medium-high heat. When hot, add the chorizo and cook until it becomes crisp. Add the garlic and fry for 30 more seconds followed by the cabbage and the chestnuts.
9. Transfer the partridges to heated serving plates. Deglaze the roasting pan with the oloroso and check the seasoning. Serve immediately with the kale.
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