Quails With Port
|Butter||2 Ounce (60 Grams)|
|Mushrooms||3 Ounce (90 Grams)|
|Water||3⁄4 Cup (12 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Chicken stock cube||1|
|Butter||1 Ounce (30 Grams, Extra)|
|Chopped parsley||1 Tablespoon, chopped|
Wash quail inside and out, pat dry.
Heat butter and oil together in frying pan, add quail, cook on both sides until golden brown, remove from pan, put into baking dish.
Add peeled and finely chopped onion to pan, cook until onion is tender.
Add sliced mushrooms to pan, cook further 3 minutes.
Add water, red wine, crumbled stock cube, port, salt and pepper to pan, bring to boil, reduce heat, simmer 3 minutes.
Pour mushrooms, onion and liquid over quail, cover, cook in moderate oven 30 minutes, basting every 10 minutes.
Remove from oven, remove quail from baking dish and put onto ovenproof serving plate; keep hot.
Put baking dish on top of stove, bring sauce to boil, boil 2 minutes, reduce heat.
Blend together extra butter and flour, gradually whisk into sauce, then stir until sauce boils and thickens, stir in parsley.
Spoon the sauce over quail.