Pot-roasted partridge with cider and apples recipe

• 1 tbsp olive oil
• 4 partridges
• 25 g (0.9oz) butter
• 100 g (3.5oz) smoked bacon lardons
• 1 tbsp plain flour
• 1 onion, finely chopped
• 3 sprigs of thyme, leaves only
• 1.5 tbsp grainy mustard
• 150 ml (5.3fl oz) chicken stock
• 300 ml (10.6fl oz) dry cider
• 2 eating apples, cored and cut into thick slices
• 1 pinch salt & pepper

1. Preheat the oven to 160C/Gas mark 3.
2. Heat the oil in a flameproof casserole then brown the lardons, remove and set aside.
3. Add the partridges to the casserole and brown them all over, then remove and set aside.
4. Melt the butter in the casserole then add the onions and thyme.
5. Cook over a medium heat until lightly browned.
6. Add the flour, stir well then add the cooked lardons, the stock, cider and mustard.
7. Season well.
8. Return the partridges to the casserole, cover with a well-fitting lid, transfer to the oven and cook for 20-25 minutes or until the partridges are completely cooked through.
9. (Check that the juices run clear when the thigh is pierced with a skewer.)
10. Lift the partridges out of the casserole and leave to rest in a warm place.
11. On the hob, boil the cooking liquid for 3 minutes to thicken, then add the apple slices and simmer for a couple of minutes until they have softened slightly.
12. Place a partridge on each plate, place apple slices around the birds and spoon over some of the cooking juices.

olive oil, partridges, butter, bacon, flour, onion, thyme, grainy mustard, cider, eating apples, salt

Taken from www.lovefood.com/guide/recipes/22682/potroasted-partridge-with-cider-and-apples-recipe (may not work)