Baked Quail with Chestnuts
Main Dishes • European
Description
Baked Quail with Chestnuts
Ingredients
- Quail Egg 8 pieces
- Chicken Broth 15 fl oz
- Pears 2 pieces
- Peeled chestnuts 5 oz
- Onion 1 piece
- Calvados 0 fl oz
- Olive Oil 5 fl oz
- Honey 0 oz
- Balsamic Vinegar 0 fl oz
- Lime ½ piece
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Heat the oil in a skillet over medium heat. Add the peeled and sliced pears, along with the onion. Cook until golden brown.
Step 3
Season the quails with salt and pepper. Stuff them with the sautéed pears and onion and place them in a deep baking dish.
Step 4
Add a bay leaf, Calvados, and 4 chestnuts to the dish. Pour in the broth until it covers the quails by a quarter.
Step 5
Cover with foil and bake in the oven for 25 minutes.
Step 6
Remove the foil and continue baking for another 10 minutes, or until the meat is fully cooked. Take out of the oven and set aside.
Step 7
To prepare the sauce, transfer the juices from cooking the quails to a saucepan over high heat.
Step 8
Allow the liquid to reduce by half.
Step 9
Add the remaining chestnuts and continue cooking.
Step 10
Then add the balsamic vinegar, honey, and the juice of half a lime. Season with salt and pepper. Mix everything well.
Step 11
Before serving, drizzle the quails with this sauce. This dish pairs excellently with boiled vegetables: carrots and green peas.
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