Quail with prunes

Golden-skinned, tender quails served with plump prunes infused in a short, syrupy jus. The aroma of reduced wine and thyme fills the kitchen.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 732
• Protein: 66 g
• Carbs: 35 g
• Fat: 34 g

Ingredients

• 4 piece Whole quail ( cleaned and trussed )
• 200 g Prune pitted ( whole )
• 30 g Minimum butter sweet
• 2 piece Shallot ( finely chopped )
• 150 ml Dry white wine
• 1 tbsp Wheat flour
• 1 piece Thyme ( sprig )
• 1 piece Bay leaf ( leaf )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Chicken stock ( prepared )

Instructions

1. Browning the birds

   In a heavy pot, melt the butter. Sear the quails on all sides until the skin is golden and crispy.

2. Sweating aromatics and dusting

   Add the minced shallots. When translucent, dust with flour (singer) and stir to coat the birds.

3. Deglazing and liquid addition

   Deglaze with white wine, scraping the bottom to release the drippings. Add the chicken stock and herbs.

4. Simmering

   Add the prunes. Cover and simmer on low heat. The sauce should reduce until it coats the spoon and the meat is supple.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat gently covered with a splash of water.