Put 8 sprigs of tarragon in 2 quails, season with pepper and salt
Brown on all sides in 2 tbsp clarified butter, add 150 ml white wine and boil for 30 sec, then add 350 ml chicken stock and 150g white grapes. Bring to the boil again, put a lid on the pan and boil for 9 mins.
Remove the bird and the grapes and keep warm in a 70°C oven, then reduce the cooking liquid till syrupy
Serve as shown
(Great Recipe from The Food In France)
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