Perdices a la toledana

01 / ABOUT THE DISH

About the dish

Perdices a la toledana is a traditional dish originating from Toledo. The dish is usually made with a combination of a whole partridge, onions, sherry vinegar, parsley, dry white wine, olive oil, salt, pepper, thyme, rosemary, and bay leaves. The partridges are washed, dried, cleaned, seasoned with salt and pepper, and browned in olive oil over medium heat. The onions are added and cooked until softened. The wine, sherry vinegar, water, and herbs are added to the pan, and the dish is simmered until the meat starts to come away from the bones. The partridge is cut in half lengthwise, laid on a plate with the cut side down, and then covered with the onions and sauce before serving.