Braised Partridges with Olives and Artichokes

Wine Pairing: Lapostolle Cuvee Alexandre Merlot from Lapostolle Vineyards Lapostolle Vineyards and Winery, which is located south of Santiago in the Colchagua Valley, is probably the most stunning winery I’ve ever visited. It employs biodynamic and organic winemaking practices, and features four private villas and an award- winning restaurant. Matching the winery’s iconic Merlot, chef Francisca Urzúa and winemaker Andrea Leon showcased this braised pheasant garnished with wheat berries simmered with prunes ( see this recipe at vancouversun. com/ food). You can also substitute barley for the wheat berries, and Cornish hens for the pheasant. The partridges 4 small partridges 4 bay leaves 4 small celery sticks 4 sprigs cilantro Salt and freshly ground black pepper 1 ½ cups ( 375 ml) white wine 2 tablespoons ( 30 ml) olive oil 1 onion, finely chopped 1 green pepper, cored, cut into ½ - inch dice 1 red pepper, cored, cut into ½ - inch dice 2 carrots, peeled and cut into ½ - inch dice 4 fresh artichokes, trimmed, and quartered 16 to 20 green olives, pitted and cut into quarters Clean and stuff partridges with a bay leaf, celery stick and cilantro sprig. Place into a baking dish and pour ½ cup ( 125 ml) of the wine over. Season well and allow to marinate for 15 minutes. Heat a large casserole or Dutch oven over medium- high heat, add 1 tablespoon ( 15 ml) olive oil and sear partridges until brown on all sides, remove and set aside. Return the Dutch oven to the stove over medium heat and add the remaining olive oil. When hot, add the onion and sauté for a minute then add the peppers, carrots and artichokes. When they start to soften, return the partridges to the casserole and add the remaining wine. Bring to a boil, then reduce heat, cover and simmer for 30 to 45 minutes, stirring occasionally or until partridges are cooked through and fork tender. Makes 4 servings