Pot roast quail is a great dish to serve when you are hosting a dinner party, but it is equally good for a mid-week meal, as this recipe is very little work with much achievement.
This recipe for pot roast quail with a creamy chanterelle sauce does not take much more than half an hour to make and it looks almost great served on top of mashed potatoes with the sauce poured on top.
The chanterelles, which are in season at the moment here in Europe, are a great addition to the dish, but if you want, you can just as well use normal mushrooms. You can also use dried mushrooms and if you do, you can chose to mix some in a blender until it turns into a fine powder and then add it to the sauce. It adds a fantastic mushroomy taste to the dish.
- 2 quails
- 100 ml white wine
- 150 ml chicken stock
- 150 ml cream
- 100 g chanterelles, cleaned
- 1 small onion, chopped
- salt and pepper
- balsamico glaze (optional)
- chopped parsley (optional)
Rinse the quails and pat them dry with a piece of kitchen towel. Heat the butter in a pot and fry the quail until nicely browned on all sides. Add the wine and stock and cover the pot with a lid, turn down the heat and let simmer gently for about half an hour.
Meanwhile sauté the chopped onion and the chanterelles in a bit of butter in a frying pan until all liquids from the chanterelles are gone. When the quails are cooked, remove them from the pot, add the fried onion and chanterelles along with cream. Season with salt, pepper and balsamico glaze or sugar if necessary.
Serve with mashed potatoes and sprinkle with freshly chopped parsley.