QUAIL WITH PORT WINE AND RAISINS

 

 

This recipe is a staple of French cuisine! Easy and fast to prepare, you will love the sweetness of the combination quails-Port wine and raisins! It is absolutely delicious! Pair with a red wine from the Coteaux-du-Languedoc such as Minervois. Enjoy!

 

Preparation: 15 min; cooking time: 40 min.

Serving 4

 

4 quails, if bought frozen, thawed out

3 tbsp. butter

1 tbsp. vegetable oil

1 sweet onion, peeled and chopped

3 garlic cloves, peeled

5 sprigs of thyme

1 cup Port wine

½ cup water

¾ cup raisins

Salt and pepper

 

Season the quails with salt and pepper.

Warm the butter and oil in a French oven, such as Le Creuset, on medium-high heat. Add the onion and garlic and cook 2-3 minutes until pale gold. Add the quails and thyme and cook 3-4 minutes on each side until golden.

Add the Port wine and bring to a boil. Add the water and raisins and combine all the ingredients.

Cover and reduce the heat to medium-low. Cook 20-25 minutes, until tender, turning the quails a few times.

Serve with your favorite vegetables. For my recipe, I served the quails with cauliflower puree.

 

Bon Appetit!