Quail with Raisins and Cinnamon

by Betty Bee

quailI usually have the ingredients for this dish in the store cupboard. Sometimes I use quail, sometimes it’s chicken thighs. In either case it is simple to prepare but elegant enough for guests. Serve it with rice, a salad or both. As you wish.

Serves 4

4 quail
2 shallots peeled and chopped
1 glass of white wine
250 ml stock
100 g raisins
1 tea spoon cinnamon
50 g butter
25 g flour
oil
salt, pepper

In a large pan heat the oil. Add the quail and brown on all sides, this should take about 15 minutes. Add the shallots and continue to cook until the shallots have softened.

Add the wine and allow to cook for a few minutes then add the stock, raisins and cinnamon. Cover and leave to cook for a further 15 minutes. When cooked remove the pan from the heat. Remove the quail and keep warm.

Meanwhile mix the flour and the butter together to form a paste. Add this to the the pan and beat it into the sauce to thicken over a high heat. Return the quail to the pan, mix well.

Season and serve.

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