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In a large frying pan, heat the oil at medium-high heat and brown the quails all over. Remove the quails from the pan and set aside.
Add the chopped onion and fennel seeds to the pan, and brown for 1 minute.
Deglaze the pan with the white wine and then add the broth. Bring to a boil.
Place the quails in the sauce and cook covered at medium-low heat for about 20 minutes.
Drain the quails and remove from the pan. Keep them warm.
Add the honey and simmer the sauce, uncovered, for 3 to 4 minutes. Season.
Serve the quails with the sauce.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.