Perdiz con chocolate a la toledana

Perdiz con chocolate is a traditional dish with many regional variations, but the most common version comes from Toledo. The dish is usually made with a combination of partridges, onions, garlic, flour, chicken stock, white wine, dark chocolate, cloves, bay leaves, wine vinegar, olive oil, salt, and pepper. The partridges are seasoned with salt and pepper and browned in olive oil on all sides. The onions and garlic are sautéed until soft. Flour is stirred in to make a roux, and everything is simmered after adding the stock, vinegar, wine, cloves, and bay leaves to the pot. Once the partridges are tender, grated dark chocolate is stirred into the dish and simmered for a few more minutes. The partridges are removed from the pot and served on a plate, and the sauce is strained and spooned over the birds. It's recommended to serve the dish with boiled potatoes and a fresh green salad on the side.