Partridge with Braised Puy Lentils
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Ingredients
- 4 partridge breast fillets
- 200 g puy lentils
- 1 onion
- 1 carrots
- 500 ml chicken stock
- 20 g butter
Nutrition (per serving)
- Calories
- 340 kcal
- Protein
- 31.9 g
- Carbohydrate
- 30.9 g
- of which sugars
- 4.5 g
- Fat
- 7.7 g
- of which saturates
- 3.5 g
- Fibre
- 6.5 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a pan and fry the chopped onion and carrot for 6 minutes until softened.
- 2
Rinse the puy lentils and add to the pan with the chicken stock. Bring to a simmer, cover and cook for 25 minutes until the lentils are tender.
- 3
Meanwhile, season the partridge breast fillets and pan-fry in the remaining butter for 4-5 minutes on each side until cooked through with no pink juices.
- 4
Rest the partridge for 2 minutes, then slice.
- 5
Season the lentils to taste.
- 6
Serve the partridge on top of the braised lentils.
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