Entrée: France – Caille Avec Sauce Aux Abricots Et Au Madère (Quail with Apricot and Madeira Sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

4 whole quail, about 1 lb total (454 g total)
10 dried apricots, chopped
1 / 2 cup (120 ml) Madeira wine or port
1 cup (240 ml) chicken stock
2 shallots, minced
2 tbsp (30 g) butter
1 sprig thyme
Salt and pepper to taste

Instructions

1. Season and sear quail in 1 tbsp butter until golden; remove and keep warm.
2. Sauté shallots in the same pan, add chopped apricots and deglaze with Madeira.
3. Add chicken stock and thyme, simmer until apricots soften and sauce reduces by about one-third.
4. Return quail to the pan to warm through and glaze with the sauce; finish with remaining butter, season, and serve.