Quails with honeyed fennel sauce
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Metro |
Recipe ingredients
- 30 mL (2 Tbsp.) canola oil*
- 8 quails
- 1 medium onion, chopped
- 15 mL (1 Tbsp.) fennel seeds
- 80 mL (1/3 cup) white wine
- 250 mL (1 cup) chicken broth*
- 30 mL (2 Tbsp.) honey*
- To taste, salt and pepper
Preparation
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.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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