Best 4 Partridges With Orange And Vermouth Sauce Recipes

PARTRIDGES WITH ORANGE AND VERMOUTH SAUCE

Steps:

• Sprinkle the partridges, inside and out with half the salt and peper.
• In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
• When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
• Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
• Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
• Keep warm while you make the sauce.
• TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
• Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
• Pour in the chicken stock and vermouth and add the remaining salt and pepper.
• Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
• Reduce the heat to moderate and add the orange juice, cream and chives.
• Gradually stir in BEURRE MANIE*, a small piece at a time.
• (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
• Add in small knobs to the boiling liquid.
• Whisk constantly until the butter melts and sauce is thickened.
• Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
• Remove the pan from the heat and pour the sauce over the partridges.
• Garnish with the orange slices and serve immediately.

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
• Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
• Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

PAN-ROASTED CHICKEN BREAST WITH SAGE-VERMOUTH SAUCE

Steps:

• For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes.
• Rinse chicken pieces under running water and pat dry with paper towels.
• Season with pepper.
• Adjust oven rack to lowest position and heat oven to 450°F.
• Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil.
• Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.
• Turn chicken skin-side down and place in oven.
• Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes.
• Transfer chicken to platter, and let rest while making sauce.
• SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
• Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
• Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage.
• Spoon sauce around chicken breast and serve immediatly.

ORANGE-VERMOUTH SPRITZERS

Steps:

• Pour orange juice into 2 ice-cube trays; freeze until solid, at least 3 hours and up to 1 week.
• Divide orange-juice cubes among 8 glasses. To each glass, add 1/4 cup dry vermouth, 1/2 cup club soda, and a dash of bitters. Garnish with orange slices, if desired.