Ingredients with Measurements:
- 4 quails, cleaned and patted dry
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon cornichons, chopped
- 1 tablespoon capers, chopped
- 1 tablespoon fresh parsley, chopped
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Season the quails with salt and pepper.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the quails and cook for 5-6 minutes per side, until browned and cooked through.
4. Remove the quails from the skillet and set aside.
5. Add the shallot and garlic to the skillet and cook for 1-2 minutes, until softened.
6. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the skillet.
7. Bring the mixture to a simmer and cook for 5-6 minutes, until reduced by half.
8. Stir in the heavy cream, Dijon mustard, cornichons, and capers.
9. Simmer the sauce for 2-3 minutes, until thickened.
10. Return the quails to the skillet and spoon the sauce over them.
11. Garnish with chopped parsley and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the quails
- Simmer for making the sauce
Serving size:
- Serves 4
Nutritional information:
- Calories: 380
- Fat: 28g
- Carbohydrates: 4g
- Protein: 24g
Substitutions for ingredients:
- Chicken can be substituted for quail
- Red wine can be substituted for white wine
- Beef stock can be substituted for chicken stock
- Sour cream can be substituted for heavy cream
Variations:
- Add chopped bacon to the sauce for extra flavor
- Use different herbs, such as thyme or tarragon, instead of parsley
- Serve with roasted vegetables or mashed potatoes
Tips and tricks:
- Make sure to pat the quails dry before cooking to ensure a crispy skin
- Use a meat thermometer to ensure the quails are cooked to an internal temperature of 165°F
- If the sauce is too thick, add a splash of chicken stock to thin it out
Storage instructions:
- Store leftover quail and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quail and sauce in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the quail and sauce on a platter with a garnish of fresh herbs.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the quails are not browning evenly, adjust the heat as needed.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the quails to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Sauce Charcutière is a classic French sauce made with mustard, cornichons, and capers.
Flavor profiles:
- Savory, tangy, and slightly sweet
Serving suggestions:
- Serve the quail and sauce as a main course for a special dinner or holiday meal.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Tangy, Rich, Herbaceous, Umami