Braised Quail With Baby Vegetables And Herb Recipe

Name: Braised Quail With Baby Vegetables And Herb Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. Oil; 2 x 520 g packs fresh whole quail; 1 x 250 gram who baby carrots, (8oz); 250 gm Patty pan or possibly baby courgettes, halved (8oz); 250 gm Shallots, peeled and halved (8oz); 300 ml White wine, ( 1/2 pint); 300 ml Stock, ( 1/2 pint); 1 1/2 tsp English mustard; 2 Tbsp. Freshly minced tarragon; 2 Tbsp. Freshly minced parsley; 3 Tbsp. Half fat creme fraiche; 1 tsp Cornflour, blended in a little cool water Salt and freshly grnd black pepper

Servings: persons

1 Tbsp. Oil
2 x 520 g packs fresh whole quail
1 x 250 gram who baby carrots, (8oz)
250 gm Patty pan or possibly baby courgettes, halved (8oz)
250 gm Shallots, peeled and halved (8oz)
300 ml White wine, ( 1/2 pint)
300 ml Stock, ( 1/2 pint)
1 1/2 tsp English mustard
2 Tbsp. Freshly minced tarragon
2 Tbsp. Freshly minced parsley
3 Tbsp. Half fat creme fraiche
1 tsp Cornflour, blended in a little cool water Salt and freshly grnd black pepper

1
Heat the oil in a large flameproof casserole, add in the quail and brown on all sides.
2
Remove from the pan.
3
Add in the vegetables and brown, stirring occasionally.
4
Arrange the quail on top of the vegetables, pour over the wine and stock, bring to the boil then reduce the heat and simmer gently for 35-40 min till the quail are tender.
5
Remvoe the quail and keep hot.
6
Stir in the mustard, most of the herbs, the creme fraiche, blended cornflour and seasoning to taste.
7
Simmer for 3-4 min, return the quail to the vegetables, spoon over some of the sauce, sprinkle over the remaining herbs and serve.
8
Notes Delicious served with herby creamed potatoes.
9
NOTES : A delicious main course of tender quail with a rich herby mustard sauce.Perfect served with herby creamed potatoes.

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbsp. Oil, 2 x 520 g packs fresh whole quail, 1 x 250 gram who baby carrots, (8oz), 250 gm Patty pan or possibly baby courgettes, halved (8oz), and more.

Yes, Braised Quail With Baby Vegetables And Herb Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!