In fact, a lot of variants, for example:
carcass partridge - 1 piece( about 700-1000 grams)
red pepper - 1 pc..
Tomatoes - canned in its own juice - 800 grams.
White onions - 2 pcs.
Garlic - 2 heads.
Broth( beef, chicken) - half a glass.
Dry white wine - 5 tablespoons.l.
Butter( melted) - 4 tbsp.l.
Basil, rosemary, salt, ground black pepper - 1 tsp..
Peppers wash, remove seeds and coat with olive oil and prick with a fork.Put on a baking sheet and bake for about 20 minutes at 180 degrees - until tender and bursting the skin.Get, to shift into a plastic bag, close and leave for 10 minutes.Then remove the peel and cut into pieces of flesh.
Partridges cut into 2-4 pieces.Rub with salt and pepper.Heat half the oil in a skillet or utyatnitsu( or a suitable deep pot with a thick bottom) pieces and fry over medium heat until golden brown( about 7-10 minutes).Remove from heat and pass on to the plate.
Onion finely chopped, garlic cloves to clean and lightly crush.Heat the remaining oil in utyatnitsu, add the onion and fry until golden, then add the garlic and fry for 5 minutes
Pour the wine, to evaporate it in half.Put the chopped peppers, tomatoes( not the juice drained), spices and herbs, pour the broth.Mix.Share partridges and simmer in the sauce under the lid closed about 50-60 minutes on low heat.For 10 minutes until it is ready to open the lid and add fire to the sauce thickens slightly.All you can eat.