Quail with prunes
45 min
total
4
people
570
calories per serving
Ingredients
4 people
- 4 pcWhole quail (cleaned and trussed)
- 200 gPrune pitted (whole)
- 30 gUnsalted butter
- 2 pcShallot (finely chopped)
- 150 mlDry white wine
- 1 tbspWheat flour
- 1 pcThyme (sprig)
- 1 pcBay leaf (leaf)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlChicken stock (prepared)
Method
Golden-skinned, tender quails served with plump prunes infused in a short, syrupy jus. The aroma of reduced wine and thyme fills the kitchen.
- 1
In a heavy pot, melt the butter. Sear the quails on all sides until the skin is golden and crispy.
- 2
Add the minced shallots. When translucent, dust with flour (singer) and stir to coat the birds.
- 3
Deglaze with white wine, scraping the bottom to release the drippings. Add the chicken stock and herbs.
- 4
Add the prunes. Cover and simmer on low heat. The sauce should reduce until it coats the spoon and the meat is supple.
Frequently asked questions
How do you get this dish right?
- Baste the quails regularly with the cooking juices to keep them moist.
- If the sauce is too thin at the end, remove the birds and reduce the liquid over high heat until syrupy.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently covered with a splash of water.
4.9
21 reviews
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