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Categories:
quail shallot butter mushrooms white bread crumbs parsley tarragon salt white wine peanut oil garlic almonds
Viewed: 15 - Published at: 3 years agoIngredients
- 4 quail
- 1 shallot, finely chopped
- 2 tablespoons butter
- 1/4 pound mushrooms, chopped
- 1 cup white bread crumbs
- 2 tablespoons parsley, chopped
- 1 tablespoon tarragon, chopped
- Coarse salt and freshly ground pepper to taste
- 3/4 cup dry white wine
- 1 tablespoon peanut oil
- 2 cloves garlic, halved, skin and any green part removed
- 1/2 cup blanched toasted slivered almonds
Method
- Wipe the quail dry with paper towels and set aside.
- Preheat oven to 350 degrees.
- Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter.
- Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper.
- Mix well and moisten with a little of the white wine.
- Stuff the mixture into the bird cavities.
- Heat the oil in the skillet.
- Add the stuffed quail, breast down and brown lightly.
- Add the remaining wine and the garlic cloves.
- Cover and bake in the oven for 15 minutes.
- Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
- Remove the quail to a heated platter.
- Bring the sauce in the skillet to a boil over high heat and reduce by about a third.
- Remove the garlic cloves and season to taste with salt and pepper.
- Pour the sauce over the quail, sprinkle with almonds and serve.
