Place all ingredients except parsley in a covered ovenproof dish.

Cook for 1 - 1 1/2 hours in a slow oven.

Remove birds from dish and brown briefly in a hot oven. remove and keep warm.

Remove the bouquet grani and puree the remainder. If too thick let down with a little more stock or wine, check the seasoning.

Place the partridges on a serving dish, drizzle enough sauce to cover the breast meat and serve remainign sauce separately.

liberally dust the birds with the chopped parsley.