Smoky Paprika Partridge with Caramelized Apples in Honey Glaze

Ingredients:

- 4 partridges, cleaned and quartered

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 3 cloves garlic, minced

- 2 teaspoons sweet paprika

- 1 teaspoon smoked paprika

- 1 teaspoon ground cumin

- 1 teaspoon caraway seeds

- Salt and black pepper to taste

- 1 cup chicken broth

- 2 tablespoons tomato paste

- 1 cup dry white wine

- Fresh parsley for garnish

For Caramelized Apples:

- 4 apples, peeled, cored, and sliced

- 3 tablespoons unsalted butter

- 3 tablespoons honey

- A pinch of cinnamon

- A pinch of sea salt

Instructions:

1. Prepare Partridge

  - Season the partridge quarters with salt, black pepper, sweet paprika, smoked paprika, ground cumin, and caraway seeds.

   - In a large skillet, heat olive oil over medium-high heat. Brown the partridge pieces on all sides. Remove from the skillet and set aside.

2. Saute Aromatics:

   - In the same skillet, add chopped onions and minced garlic. Cook until softened and aromatic.

3. Deglaze and Simmer:

   - Pour in white wine to deglaze the pan, scraping up any browned bits. Add chicken broth and tomato paste. Stir well.

   - Return the partridge pieces to the skillet. Cover and simmer over low heat for 25-30 minutes or until the partridge is cooked through.

4. Caramelized Apples:

   - In a separate pan, melt butter over medium heat. Add apple slices and sauté until they begin to soften.

   - Drizzle honey over the apples, sprinkle with cinnamon and a pinch of sea salt. Continue cooking until the apples are caramelized and tender.

5. Serve:

   - Arrange the partridge on a serving platter, spooning the caramelized apples over the top.

   - Garnish with fresh parsley and serve hot.

Enjoy this delightful fusion of smoky paprika-infused partridge complemented by the sweet and caramelized notes of honey-glazed apples!