2-4 partridges, cleaned and split in half
freshly ground black pepper
salt
3 tbsp Spanish virgin olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 tbsp plain four
1 tbsp white wine vinegar
250 ml (8 fl oz) chicken stock
1 wineglass dry white wine
3 bay leaves
3 whole cloves
2 tbsp bitter dark chocolate, grated

1. Sprinkle salt and pepper over the partridges. Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened.
2. Now make a roux, by stirring in the flour, then add the stock, wine, vinegar, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper.
3. Cover the casserole and leave to cook very gently for about 30-40 minutes, until the birds are tender. Stir in the grated chocolate, cover and cook for a further 15 minutes.
4. Remove the birds to a heated serving dish and strain the sauce over them.