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Provençal quails

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Ingredients for 6 servings:

  • 300 g mushrooms, small
  • 100 g bacon, streaky
  • 12 quail(s), ready to cook
  • Oil, butter
  • salt and pepper
  • 500 g carrot(s)
  • 500 g shallot(s)
  • ½ bunch thyme
  • 250 g olives, black
  • ¼ liter chicken broth
  • 1 tbsp balsamic vinegar
  • ¼ liter red wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the bacon and fry with the mushrooms in a little oil. Season the quail with pepper and stuff them with the bacon and mushroom mixture. Heat a little oil and butter in a roasting tin and fry the quail in it, then remove from the pan. Blanch the carrots in salted water for 3 minutes and fry them in the quail fat together with the halved shallots. Add the olives and thyme and deglaze with stock, red wine and vinegar. Place the quail on top of the vegetables and cook in the covered roasting tin in the preheated oven for approx. 20 minutes at 175 degrees. Then brown uncovered for another 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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