Roast Partridge with Grapes in Sauternes

• 1 1/2 cups Sauternes, or other sweet white wine
• 1 cup halved green seedless grapes
• 2 shallots, finely chopped
• 1 1/2 cups chicken stock
• 2 tbsp cold butter, diced
• 6 partridge breasts, removed from 6 whole partridges
• Salt and freshly ground black pepper
• 4 tbsp butter, cut into 12 slices
• 12 sage leaves
• 12 slices bacon
• 2 tbsp olive oil

1. To start the sauce, combine the wine and grapes and let stand for at least 1 hour.
2. Cut the breasts off the partridges.
3. Season with salt and pepper.
4. For each breast, place a slice of butter and a sage leaf on the under side, and wrap in 1 slice of bacon.
5. Heat the oil in a large frying pan over medium-high heat.
6. Add the breasts and cook, turning once, about 3 minutes, until browned on both sides.
7. Place in an oiled roasting pan, skin side up; set aside.
8. Leave any fat in the pan.
9. Preheat the oven to 375F (190C).
10. To continue the sauce, add the shallots to the frying pan and cook about 2 minutes, until softened.
11. Strain the wine into the pan, reserving the grapes.
12. Bring to a boil and cook to reduce to 1/3 cup.
13. Stir in the stock and boil until reduced again to 1/3 cup.
14. Add the grapes and cook for 1 minute; set aside.
15. Roast the breasts for 12 minutes, turning once.
16. Before serving, bring the sauce back to a simmer.
17. Remove from the heat and whisk in the butter.
18. Season with salt and pepper.
19. Serve with the sauce.

white wine, grapes, shallots, chicken stock, cold butter, partridge breasts, salt, butter, sage, bacon, olive oil

Taken from www.cookstr.com/recipes/roast-partridge-with-grapes-in-sauternes (may not work)