Partridge with Chorizo, Mushroom and Jerusalem Artichoke Stew Recipe - Great British Chefs

Ingredients

• 2 partridges, oven-ready
• 80g of olive oil
• 250g of cooking chorizo, ideally in small sausages, skinned
• 100g of shallots, peeled and halved
• 80g of celery, finely chopped
• 80g of leek, finely chopped
• 200g of Jerusalem artichoke, peeled and halved
• 100g of wild mushrooms, or regular mushrooms
• 10g of dried porcini mushrooms, soaked in boiling water for 20 minutes
• 20g of plain flour
• 100g of dry white wine
• 300g of chicken stock
• 50g of crème fraiche
• 4 sprigs of tarragon, finely chopped
• 1 tsp smoked paprika
• salt