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Braised Quails with Figs
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cailles-braisees-figues-5049.jpg
PT20M
PT20M
PT40M
In a large saucepan, heat over medium heat, 1 Tbsp. (15 mL) of each: butter and oil. Lightly brown the figs cut in half. Add the garlic and cook for 10 seconds.Add the liquids and sugar and reduce by half.Set aside.Season and truss the quails.In a large frying pan, brown the quails in the oil and butter over medium-high heat.Put the browned quails into the saucepan, bring to a boil, cover and let simmer for 8 to 12 minutes. The quails are cooked when the thighs detach easily from the body.Remove the quails from the saucepan. Remove the trussing string and keep warm.Reduce the sauce to a syrupy consistency.
4
Metro
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4 Tbsp. (60 mL) unsalted butter
3 Tbsp. (45 mL) extra-virgin olive oil
16 dried figs, rehydrated (cover with boiling water for 15 minutes drain)
2 garlic cloves, finely chopped
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken broth
1/4 cup (60 mL) sherry vinegar
2 Tbsp. (30 mL) sugar
8 x 5 oz (8 x 150 g) jumbo quails
salt and ground black pepper to taste
Braised Quails with Figs
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
4 Tbsp.
(60 mL)unsalted butter
-
3 Tbsp.
(45 mL)extra-virgin olive oil
-
16
dried figs, rehydrated (cover with boiling water for 15 minutes drain)
-
2
garlic cloves, finely chopped
-
1 cup
(250 mL)dry white wine
-
1 cup
(250 mL)chicken broth
-
1/4 cup
(60 mL)sherry vinegar
-
2 Tbsp.
(30 mL)sugar
-
8 x 5 oz
(8 x 150 g)jumbo quails
-
salt and ground black pepper to taste
Preparation
In a large saucepan, heat over medium heat, 1 Tbsp. (15 mL) of each: butter and oil. Lightly brown the figs cut in half. Add the garlic and cook for 10 seconds.
Add the liquids and sugar and reduce by half.
Set aside.
Season and truss the quails.
In a large frying pan, brown the quails in the oil and butter over medium-high heat.
Put the browned quails into the saucepan, bring to a boil, cover and let simmer for 8 to 12 minutes. The quails are cooked when the thighs detach easily from the body.
Remove the quails from the saucepan. Remove the trussing string and keep warm.
Reduce the sauce to a syrupy consistency.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
