Quails with Prunes
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Metro |
Recipe ingredients
- 4 slices of bacon, cubed
- 4 quails
- 1 cup (250 mL) pineapple juice*
- 12 pitted prunes*
- 1 cup (250 mL) pineapple chunks*
- 1 garlic clove, chopped
- 1 sprig of thyme
- 1 sprig of rosemary
Preparation
In a saucepan, blanch then drain the bacon.
In a frying pan, brown the bacon until golden.
Place the quails in the same frying pan and brown on each side. Set aside.
Deglaze the pan with the pineapple juice.
Add the remaining ingredients.
Return the quails to the pan and cover.
Cook for 20 to 25 minutes over low heat, or in a 350°F /180°C oven.
Suggestion
Quails will keep their shape while cooking if you make a slit in one leg and slip the other leg through the slit.
Accompaniments: fettuccine, broccoli, beets, and small grilled lardoons.
Medium-bodied red wine.
* 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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