Braised Quails with Figs
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Metro |
Recipe ingredients
- 4 Tbsp. (60 mL) unsalted butter*
- 3 Tbsp. (45 mL) Irresistibles 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*
- ¼ 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.
Suggestion
The use of braising as the cooking method for whole quails ensures that they cook quickly and stay tender.
It’s important to brown the quails on all sides before proceeding to braise them.
* 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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