Preparation

Clean and wash the partridges, cut into equal size pieces and season with salt, pepper, thyme, crushed unpeeled garlic and brandy.

On the day, cut the onion into rounds and the bacon into strips.

In the cataplana, brown the partridge and the bacon in half the olive oil. Add the marinade and a little of the broth. Close the cataplana and cook for about 15 minutes over a low heat.

Add the onion, pepper and bay leaf. Adjust the spices, close the cataplana and cook over a low heat for at least 15 minutes. Add the mushrooms, add the remaining broth and cook for a few seconds more.

If you wish, you can sauté the mushrooms separately in a little olive oil and add at the last minute.

Suggestion: serve with potatoes cut in quarters and fried in olive oil.