Flavoured with tarragon, these quails are cooked following the traditional method. This bittersweet herb is similar in flavour to anise, so if you really can’t abide the taste, just drop it. The dish will still be a triumph without it!
QUAILS IN WHITE WINE & GRAPES
PREP: 30 min | SERVES: 6
100 g (110 ml) unsalted butter
6 quails, legs tied with string
salt and freshly ground black pepper
15 ml dried tarragon
150 ml white wine (unwooded chardonnay)
400 ml chicken stock
500 g seedless green grapes
50 g (55 ml) unsalted butter
3 chicory bulbs, halved lengthways
Melt the butter in a large, deep frying pan and brown the quails on all sides. Season with salt, pepper and tarragon. Add the wine and bring to a boil. Let it boil for 1 minute, then add the stock and grapes. Cover the pan and simmer for 10 minutes, or until the quails are cooked. Spoon out the quails and grapes, and keep warm. Boil the sauce until reduced to two thirds. Melt the 50 g butter in a separate pan and place the chicory halves in the pan, cut side down. Fry both sides until brown. Arrange the quails, grapes and chicory on a serving plate and pour over the sauce.
THIS RECIPE WAS FIRST FEATURED IN JAN THE JOURNAL VOLUME 2
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