A French dish traditionally made with chicken slowly cooked in a tomato and garlic sauce for extra tender meat. We’ve chosen pheasant and partridge instead of chicken which adds real depth of flavour to the dish.
- 2 – 3 birds jointed (depending on the size of the birds)
- 2 tbsp of oil
- 2oz of clarified butter
- 2 large ripe tomatoes
- 1 clove of garlic
- 1 tbsp of tomato puree
- 175ml glass of white wine
- Half a pint of demi-glace sauce
- 12 button mushrooms
- Chopped parsley
- 1 small egg per person
- Bread for croutons
- Firstly, joint the birds and set aside the meat. Heat oil in a pan, add the butter and cook the meat skin side down first then turn until golden brown on both sides. Remove from the pan and keep warm. Drain off the fat and keep to cook the eggs and croutons later.
- Deskin the tomatoes, squeeze out and discard the seeds, chop into chunks and put in the pan with garlic and tomato puree. Cook until blended well and then add the white wine. Reduce down by half.
- Add the demi-glace sauce, mushrooms and meat. Cover and gently simmer for 20-25 minutes until tender. Fry the eggs and large croutons in the fat that was set aside from the meat.
- To serve; arrange the meat, spoon over sauce, dip the croutons in the sauce, place the egg on top, sprinkle with parsley. Tastes delicious with rice or new potatoes and seasonal green vegetables.