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Quails in Sour Cream Sauce
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 35 - 55 mins
- Yields 4 to 6 servings
Preparation
What You Need
1/2 cup
(125 ml)
butter
3 to 4
shallots, minced
2
garlic cloves, crushed
1
bay leaf
1 tsp
(5 ml)
black peppercorns
2
cloves
8
quails
or
4
boneless chicken breasts
2 cups
(500 ml)
white wine
2 cups
(500 ml)
sour cream
1 tbsp
(15 ml)
chives, chopped
7-8 fresh
sage leaves, chopped
1/2 tsp
(2 ml)
sea salt
1 Pinch
cayenne pepper
Pepper
A few sliced
mushrooms, to taste
Instructions
Over low heat brown shallots, garlic, bay leaf, peppercorns and cloves in butter for about 8 minutes, stirring constantly.
Over medium high heat, brown quails in butter, then pour in wine, cover and simmer 20 minutes (if boneless) or 30-40 minutes (if whole).
Remove quails and set aside, keeping warm. Blend sour cream into sauce, add chives, sage, salt, pepper, cayenne pepper and mushroom slices.
Put quails in sauce, bring to a boil and serve immediately.
Jean Soulard, Executive Chef, Le Château Frontenac
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