Partridge with Mole Sauce
| Yield: | 8 Servings |
| Categories: | Game, Poultry |
| Stephen Ceideburg | ||
| 4 | Partridges, about 1 lb. each | |
| 1/4 | c | All-purpose white flour |
| Salt and freshly ground black pepper to taste | ||
| 2 | tb | Olive oil |
| 1 | sm | Onion, chopped |
| 2 | Cloves garlic, minced | |
| 3 | tb | Minced fresh cilantro |
| 1 1/4 | c | Defatted chicken stock or water |
| 2 | Canned or fresh plum tomatoes, coarsely chopped | |
| 1 | Bay leaf | |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Pepitas (green pumpkin seeds) |
| 1/2 | Dried mild dried pepper | |
| 1 | Chipotle pepper or to taste, seeds removed | |
| 1/2 | oz | Unsweetened chocolate, chopped |
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