This is pretty much a Spanish pollo al ajillo, chicken with garlic, done with partridge instead of chicken.
I browned the partridges (1 each) in olive oil in a Le Creuset dutch oven, and added a head of garlic, separated into cloves and peeled. When the garlic cloves and partridges were nicely golden, I added a good pinch of saffron threads (which a friend had kindly brought me from Spain a month or so ago) and a good slurp of dry sherry, seasoned with salt and pepper, put the lid on and put it in a 180C oven and left it alone until the birds were cooked through and the sherry had reduced to a rich and delicious sauce.
The vegetables were an exercise in clearing the fridge - leek, pointed cabbage and broccoli, sauteed with a little Spanish ham.
The partridge breasts came off a bit dry. I think I should have cooked it breast side down, to take advantage of more of the sherry juices. But aside from that the flavour was fantastic and it ended up being a very pretty and luxurious-tasting dish.