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Quail With Currant Jelly Sauce

Chicken.delights's picture
Ingredients
  Quail 48 Ounce (Eight 6 Ounce Pieces)
  Butter/Margarine 3 Tablespoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Finely shredded orange peel 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Currant jelly 1⁄3 Cup (5.33 tbs)
  Ground ginger 1⁄8 Teaspoon
  Lemon juice 2 Teaspoon
  Cornstarch 2 Teaspoon
Directions

Tie legs of each quail together; twist wings under back.
In skillet brown quail in butter.
Season with salt and pepper.
Add chicken broth to skillet.
Cover and simmer till birds are tender, 25 to 30 minutes.
Meanwhile, in small saucepan combine orange peel, orange juice, jelly, and ginger.
Heat till jelly melts, stirring occasionally.
Blend lemon juice into cornstarch; stir into jelly mixture.
Cook and stir till thickened and bubbly; cook 1 to 2 minutes longer.
Season to taste.
Remove quail to warm platter.
Spoon some of the sauce over; pass the remaining sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Butter

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