Pan-seared Maple Cranberry Partridge

Ingredients 

• 3 tablespoons vegetable oil or canola oil, divided
• 4 (1 pound total) boneless, skinless partridge
• 1/2 teaspoon smoked or sweet paprika
• 2 tablespoons unsalted butter, divided
• Salt and fresh ground pepper, to taste
• 1/2 teaspoon garlic powder
• Cooking spray
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1 teaspoon Wabanaki Maple Barrel Aged Oak Maple Syrup

Steps 

1. Heat 1-1/2 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet.
2. Pat dry the partridge breasts with paper towels.
3. Drizzle just a bit of oil over each partridge breast, or spray with cooking oil, and rub it all over.
4. In a small mixing bowl combine salt, pepper, garlic powder, onion powder, basil, and paprika.
5. Season both sides of each partridge breast with the prepared seasoning; rub it all around.
6. Add 2 partridge breasts to the hot skillet.
7. Cook partridge breasts for 5 to 7 minutes without moving them around.
8. Flip both partridge breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the partridge breasts.
9. Remove partridge breasts from skillet; set aside and keep covered.
10. Repeat the same method with the remaining 2 partridge breasts.
11. When finished, transfer partridge to a cutting board; let rest for 5 minutes, then slice and serve.

Chef Tips

• Partridge breasts should not be thicker than 1-inch, max. If your breasts are thick, use a meat mallet to pound the partridge to a smaller and even thickness BEFORE cooking.
• If there's a seasoning blend that you absolutely love, go ahead and use that in place of the one I have given here.
• Why are we using vegetable oil and not olive oil? Because, vegetable-based oils have higher smoke points than olive oil. When frying, or pan searing, you need an oil that can withstand the heat.
• Cook the partridge breasts over medium-high heat. DO NOT stir or move the partridge breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.
• Store completely cooled partridge breasts in an airtight container and keep in the fridge for up to 4 days.

This recipe pairs very well with our Oven Roasted Three Sisters Vegetables