Quail with Vegetables

Ingredients

• 4 quail legs (or breasts)
• 2 Tomatoes
• 1 Shallot
• Salt
• Pepper
• 2 tbsp plant oil
• 150 ml red wine
• 100 ml poultry stock
• 1 tbsp honey
• 0.5 orange (juice)
• 2 bulbs fennel
• 150 g chanterelles
• 1 tbsp butter
• 1 tbsp fresh chopped chervil

Instructions

1. 1.

   Rinse the quail legs and pat them dry. Boil the tomatoes, shock in cold water, peel, quarter, seed, and dice finely. Peel and finely chop the shallot. Season the legs with salt and pepper and brown them all over in a small hot pan with oil. Remove them again and briefly sauté the shallot in the same pan. Deglaze with wine and stock, stir in honey and orange juice. Reduce to about two‑thirds, add the tomato cubes, place the quail pieces in the sauce, cover and simmer gently for about 10 minutes.

2. 2.

   Wash the fennel, halve it, remove the tough core, clean, and cut into julienne strips. Clean the chanterelles and cut them into pieces. Sauté both together in hot butter in another pan for 2–3 minutes. Season with salt and pepper, add a little water, cover and steam gently for about 5 minutes. Then open the lid and reduce the liquid completely, finally add chervil and taste.

3. 3.

   Plate on bowls, place the quail legs on top. If needed, reduce the sauce further, season, drizzle over the dish, and serve.