Stewed Partridge Breast

Preparation:

Preparation: Wash the breasts under running water and dry them with a cloth. Clean all the vegetables and reduce them to very fine brunoise. Melt the butter in a large frying pan and brown the breasts over high heat, already sprinkled with salt and pepper, leaving the skin in contact with the bottom of the pan. Add the vegetable brunoise, fry all together for a few minutes, then pour the poultry stock into the pan and cook the meat (12-15 minutes) over moderate heat. At the end, add the cream, cook for a few more minutes, finally flavor the preparation with the tarragon and vinegar. Serve the partridge breasts with their cooking juices and a side of boiled potatoes.