Pan-Fried Partridge With A Delicate Pearl Barley, Pea And Lettuce Stew Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
823
FAT
129%
CHOL
35%
SOD
112%

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Ingredients for 2 servings

Olive oil

8 ounces frozen peas

A handful arugula, washed and spun dry

A few sprigs fresh thyme, leaves picked and chopped

2 cups good chicken or vegetable stock

4 ounces pearl barley

Sea salt and freshly ground black pepper

1 red onion, peeled and finely chopped

2 partridges, washed and patted dry, broken into legs and breasts

4 ounces thick bacon or pancetta, rind removed, cut into pieces

1 heaping tablespoon all-purpose flour

A handful romaine lettuce leaves, washed and spun dry

2 tablespoons butter

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