Entrée: France – Quail Farcie (Stuffed Quail)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

4 whole quails, cleaned
1 to 1 1 / 3 oz (30–40 g) dried porcini mushrooms
8 to 10 dried apricots, finely chopped
1 small shallot, finely diced
1 clove garlic, minced
1 / 2 cup (60 g) fresh breadcrumbs
1 egg, lightly beaten
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
1 / 3 cup (100 ml) dry white wine
3 / 4 cup (200 ml) chicken stock
4 to 6 sprigs fresh thyme
Salt and freshly ground black pepper to taste

Instructions

1. Rehydrate the porcini in 150 ml hot water for 20 minutes; reserve the soaking liquid, drain and chop the mushrooms.
2. In a bowl combine chopped porcini, chopped apricot, breadcrumbs, shallot, garlic, parsley and egg; season with salt and pepper and mix to a moist stuffing.
3. Gently stuff each quail cavity with the mixture (do not overstuff) and truss the legs.
4. Preheat oven to 200°C (400°F). Heat butter and oil in an ovenproof skillet over medium‑high heat; brown quails on all sides, about 2–3 minutes per side.
5. Add thyme sprigs, pour in the white wine to deglaze, then add 100 ml chicken stock and 2–3 tablespoons of the reserved porcini soaking liquid (watch for grit) and bring to a simmer.
6. Transfer skillet to the oven and roast 12–18 minutes, basting once or twice, until quails are cooked through (juices run clear).
7. Remove quails to a warm plate. Place skillet back on stove, add remaining stock if needed and reduce sauce for 3–5 minutes; adjust seasoning and strain if desired. Spoon sauce over quails and serve.

---