Pan-Fried Partridge With a Delicate Pearl Barley, Pea and Lettuc

Name: Pan-Fried Partridge With a Delicate Pearl Barley, Pea and Lettuc
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 2 serving(s)
Ingredients: 4 ounces pearl barley; olive oil; 1 red onion, peeled and finely chopped; sea salt & freshly ground black pepper; 8 ounces frozen peas; 2 cups good chicken or 2 cups vegetable stock; 1 tablespoon all-purpose flour; 2 tablespoons butter; 2 partridges, washed and patted dry, broken into legs and breasts; 4 ounces thick bacon or 4 ounces pancetta, rind removed, cut into pieces; 3 -4 sprigs fresh thyme, leaves picked and chopped; 1 -2 cup romaine lettuce leaf, washed and spun dry; 1 -2 cup arugula, washed and spun dry

Submitted by AZPARZYCH

"Found this recipe on Food Network; is a recipe from Jaime Oliver as seen on JAIME AT HOME. Posting for ZWT. Noted on the recipe: "What a simple, beautiful dish. Partridge is mild-flavored, so it's a great introduction to game birds. Barley is an old-fashioned ingredient that isn't used so much these days, but it's fantastic in stews. Peas with lettuce is a French thing and they work so well together. And I love the pan-cooking method - not only is it quick but it's exciting too." (from Jaime Oliver)."

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Ready In:: 1hr 55mins
Ingredients:: 13
Serves:: 2

ingredients

4 ounces pearl barley
olive oil
1 red onion, peeled and finely chopped
sea salt & freshly ground black pepper
8 ounces frozen peas
2 cups good chicken or 2 cups vegetable stock
1 tablespoon all-purpose flour
2 tablespoons butter
2 partridges, washed and patted dry, broken into legs and breasts
4 ounces thick bacon or 4 ounces pancetta, rind removed, cut into pieces
3 -4 sprigs fresh thyme, leaves picked and chopped
1 -2 cup romaine lettuce leaf, washed and spun dry
1 -2 cup arugula, washed and spun dry

directions

Cook the pearl barley in boiling, salted water for about 50 minutes, or until tender but still with a little bite, then drain and leave to steam dry
Next, heat a glug of olive oil in a frying pan and add the onion and a pinch of salt. Cook slowly on a low heat for about 10 minutes, without coloring too much. Add the barley and the peas. Cover with the stock and bring to the boil. Simmer for 10 minutes, stirring every now and then
On a board, mash the flour and butter together with a fork until you have a paste. This is called a "beurre manie" and it's a great way of thickening stews or sauces without having to stir the flour in directly, which could give you lumps. Stir half of the paste into the peas and barley and continue to simmer until the liquid begins to thicken. If, after 5 minutes, it's not thick enough, add some more of your beurre manie. What you want to achieve is a silky smooth broth. Continue to simmer for another 10 minutes, adding a little extra stock if it gets too dry, while you cook your partridges.
Put some olive oil into another frying pan. Season the partridge legs with salt and pepper and add them to the pan. (The legs go in first because they're tougher than the breasts and need longer to cook.) Shake them about and, after a few minutes, when they're lightly golden, add the bacon bits and stir gently to stop them catching on the bottom.
Meanwhile, lay the partridge breasts out, sprinkle over the chopped thyme and press onto both sides with a good pinch of seasoning. When the bacon is lightly golden, push it to 1 side of the pan with the partridge legs and lay the breasts in, skin side down. Cook for 4 minutes, then turn and cook on the other side for a minute to give you crispy skin and moist meat. You can cook them for longer if you like your meat well done
When the breasts are done, taste the barley broth and adjust the seasoning, then stir in the lettuce and arugula - they only need a minute or so to cook.
Serve the barley, peas and lettuce with the partridge breasts and legs on top and sprinkle with the bacon pieces. Spoon the broth juices over the top.

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RECIPE SUBMITTED BY

AZPARZYCH

Peoria, 41

I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)!  I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005.  I love cooking, hate cleaning and will do whatever I can to get out of it!  I love grilling and baking.  I do most of the grilling at my house, and bake for almost a week straight at Christmas time!  I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best!  Homemade breads are not my friend, so I am always working on bread baking. As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.  I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!  Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites. I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.  Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!

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