Pan Fried Partridge with a Delicate Pearl Barley Pea and Lettuce Stew
Ingredients
- 4 ounces pearl barley
- Olive oil
- 1 red onion, peeled and finely chopped
- Sea salt and freshly ground black pepper
- 8 ounces frozen peas
- 2 cups good chicken or vegetable stock
- 1 heaping tablespoon all-purpose flour
- 2 tablespoons butter
- 2 partridges, washed and patted dry, broken into legs and breasts
- 4 ounces thick bacon or pancetta, rind removed, cut into pieces
- A few sprigs fresh thyme, leaves picked and chopped
- A handful romaine lettuce leaves, washed and spun dry
- A handful arugula, washed and spun dry
Instructions
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