Partridge with chocolate
2 partridges perfectly defeater and eviscerated. 1 spoon salt. ½ coffee spoon of pepper. 4 soup spoons olive oil. 1 medium-sized onion peeled and grated or finely chopped. 2 pieces of garlic, medium-sized, peeled and finely chopped. 1 glass (0,1 l.) white wine or apple vinegar. 2 cups (0,5 l) chicken broth, seasoned and fat-free.1 teaspoon cinnamon powder. 150 gr. Dark chocolate (fondant).1/8 of small spoon Cayenne pepper.
Season the partridges inside and outside with half the salt and pepper, and fry in oil at medium heat for 10 minutes, turning them over now and then to avoid that they stick. Once browned the birds add onion and garlic. Remove well to integrate the vegetables, and add the rest of the salt, the vinegar, the broth and the cinnamon and let it boil over low heat and covered 90, 30 or 10 minutes depending whether you are using a normal saucepan, in which case the birds must be turned over halfway through-a traditional model or an express saucepan. When the partridges are done, remove 1 glass (o,1 l) of the soup from the casserole, and mix it very hot with the grated chocolate whipping vigorously until melted. Add this mixture and the Cayenne pepper to the casserole mix well and gripping the handles, move carefully the recipient to soak the birds in chocolate. Cook for 2 minutes, retire from heat and let it rest several hours before eating it warmed.