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1
Sprinkle the partridges, inside and out with half the salt and peper.
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2
In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
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3
When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
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4
Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
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5
Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
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6
Keep warm while you make the sauce.
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7
TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
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8
Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
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9
Pour in the chicken stock and vermouth and add the remaining salt and pepper.
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10
Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
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11
Reduce the heat to moderate and add the orange juice, cream and chives.
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12
Gradually stir in BEURRE MANIE*, a small piece at a time.
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13
(*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
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14
Add in small knobs to the boiling liquid.
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15
Whisk constantly until the butter melts and sauce is thickened.
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16
Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
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17
Remove the pan from the heat and pour the sauce over the partridges.
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18
Garnish with the orange slices and serve immediately.
