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Braised Quails with Figs 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.
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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

Braised Quails with Figs

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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

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Lactose-free recipes

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