2 partridges, about ¾ lb (340 g) each, halved

3 tbsp butter

1 onion, thinly sliced

1 cup (250 ml) red wine (see note)

1 cup (250 ml) chicken broth

2 tbsp toasted flour

3 carrots, peeled and sliced into rounds

12 baby potatoes

1 cup (150 g) frozen peas, thawed

Salt and pepper

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a large oven-proof skillet over medium-high heat, brown the partridge halves on both sides in the butter. Set aside on a plate. Add the onion to the skillet and cook for 2 minutes. Deglaze with the wine. Let simmer for 5 minutes.

In a bowl, combine the broth and toasted flour. Add the broth mixture to the onion mixture and stir. Return the partridges to the skillet. Bring to a boil. Season with salt and pepper.

Add the carrots and potatoes. Cover and bake for 2 hours, stirring several times during cooking.

Remove from the oven and add the peas to heat through. Adjust the seasoning.

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