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Quails with honeyed fennel sauce https://www.metro.ca/userfiles/image/recipes/cailles-miel-fenouil-4808.jpg PT05M PT25M PT30M
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.
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2 Tbsp. (30 mL) canola oil 8 quails 1 medium onion, choppd 1 Tbsp. (15 mL) fennel seeds 1/3 cup (80 mL) white wine 1 cup (250 mL) chicken broth 2 Tbsp. (30 mL) honey to taste Salt and pepper
Quails with honeyed fennel sauce

Quails with honeyed fennel sauce

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  • Gluten-free
  • Lactose-free
4
servings
0:05
Preparation
0:25
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    canola oil
  • 8
    quails
  • 1
    medium onion, choppd
  • 1 Tbsp.
    (15 mL)
    fennel seeds
  • 1/3 cup
    (80 mL)
    white wine
  • 1 cup
    (250 mL)
    chicken broth
  • 2 Tbsp.
    (30 mL)
    honey

  • to taste Salt and pepper
Imprimer ma sélection

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.

Source : Metro

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Lactose-free recipes

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