Pot roast quail with a creamy chanterelle sauce

By tulawdog

Ingredients

• 2 * 2 quails
• * butter
• 100 * 100 ml white wine
• 150 * 150 ml chicken stock
• 150 * 150 ml cream
• 100 * 100 g chanterelles, cleaned
• 1 * 1 small onion, chopped
• * salt and pepper
• * balsamico glaze (optional)
• * chopped parsley (optional)

Preparation

Step 1

Rinse the quails and pat them dry with a piece of kitchen towel. Heat the butter in a pot and fry the quail until nicely browned on all sides. Add the wine and stock and cover the pot with a lid, turn down the heat and let simmer gently for about half an hour.

Meanwhile sauté the chopped onion and the chanterelles in a bit of butter in a frying pan until all liquids from the chanterelles are gone. When the quails are cooked, remove them from the pot, add the fried onion and chanterelles along with cream. Season with salt, pepper and balsamico glaze or sugar if necessary.

Serve with mashed potatoes and sprinkle with freshly chopped parsley.