My partner loves searching far and wide for different ingredients but with a fridge full of Tesco Finest staples I can adapt to cook anything he brings home.
Melt a knob of butter and a splash of olive oil in a heavy bottomed casserole dish and brown the partridges lightly. Remove to a plate.
Add finely diced shallots, carrot and celery to the same pan and sweat down.
Add pancetta and cook for a minute more until lightly browned.
Return partridges to pan and add chicken stock, red wine and thyme.
Cook on a low heat, covered, for about 45 minutes or until the meat feels tender then remove partridges to rest for a few minutes.
Bring the liquid to a boil and reduce to sauce consistency. Season to taste and stir in another knob of butter to make it look glossy.
Serve with Tesco Finest Extra Fine Beans and Tesco Finest Venezia potatoes lightly crushed or mashed.
This works well with Tesco Finest Corn Fed Free Range Chicken Thigh and Drumsticks too. Perhaps 10 Drumsticks Drumming??
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.