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Quails With Herbs

Quails With Herbs recipe image
This International main features QUAILS, STRIPS BACON, PARSLEY, TARRAGON, MARSALA OR PORT. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1204.6
Description
This International main features QUAILS, STRIPS BACON, PARSLEY, TARRAGON, MARSALA OR PORT. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 8 ea QUAILS
  • 8 ea STRIPS BACON
  • 2 teaspoon PARSLEY
  • 1 teaspoon TARRAGON
  • 1/2 cup MARSALA OR PORT
  • 1 ea CUBE CHICKEN BROTH
  • 1 cup BOILING WATER
  • 2 teaspoon FLOUR
  • 2 tablespoon BUTTER
Directions
  1. 1
    Salt ANDand PEPPERpepper PUTput SALTsalt ANDand PEPPERpepper INSIDEinside THEthe QUAILSquails.
  2. 2
    WRAPwrap EACHeach QUAILquail INin BACONbacon STRIPstrip ANDand TIEtie TOGETHERtogether.
  3. 3
    MELTmelt BUTTERbutter 1 Tbtb BUTTERbutter Ii SKILLETskillet ANDand BROWNbrown EACHeach QUAILquail EVENLYevenly.
  4. 4
    SPRINKLEsprinkle WITHwith HERBSherbs, STIRstir.
  5. 5
    POURpour THEthe WINEwine OVERover QUAILSquails ADDadd SALTsalt ANDand PEPPERpepper.
  6. 6
    COVERcover ANDand COOKcook OVERover LOWlow HEATheat FORfor 20 MINUTESminutes.
  7. 7
    MEANWHILEmeanwhile DISSOLVEdissolve CUBEcube INin BOILINGboiling WATERwater, MELTmelt THEthe REMAININGremaining BUTTERbutter INin Aa SAUCEPANsaucepan, ADDadd THEthe FLOURflour WHILEwhile STIRRINGstirring WITHwith WOODENwooden SPOONspoon.
  8. 8
    THENthen POURpour THEthe BROTHbroth INin SLOWLYslowly, STIRRINGstirring CONSTANTLYconstantly.
  9. 9
    LETlet ITit COOKcook FORfor 10 MINUTESminutes ONon LOWlow HEATheat TOto THICKENthicken.
  10. 10
    ONCEonce QUAILSquails AREare COOKEDcooked, TAKEtake THEMthem OUTout OFof SKILLETskillet ANDand REMOVEremove BACONbacon.
  11. 11
    PUTput BACKback INin PANpan ANDand ADDadd CONTENTScontents OFof SAUCEPANsaucepan, STIRstir ANDand LETlet COOKcook FORfor 5 MINUTESminutes WITHOUTwithout COVERcover.
  12. 12
    TOto SERVEserve PUTput QUAILSquails INin SHALLOWshallow DISHdish ANDand POURpour SAUCEsauce OVERover THEMthem.
  13. 13
    SERVEserve WITHwith RICErice.
  14. 14
    ~

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1204.6kcal
% Daily Value *
Total Fat 93.1g144%
Saturated Fat 32.7g164%
Cholesterol 130.4mg44%
Sodium 3502.8mg146%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.1g1%
Sugars 1.0g
Protein 81.1g163%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bacon, boiling, broth, butter, chicken, cube, flour, herbs, international, main, marsala, parsley, port, quails, strips, tarragon, title, water, with
Read it online: https://www.chefs-mate.com/recipe/quails-with-herbs/