Quails in Sour Cream Sauce
This is the Quails in Sour Cream Sauce recipe.
- Prep: 15 min
- Cooking: 35 min - 55 min
Ingredients
- 1/2 cup (125 mL) butter
- 3 to 4 shallots minced
- 2 garlic cloves crushed
- 1 bay leaf
- 1 tsp (5 mL) black peppercorns
- 2 cloves
- 8 quails or 4 boneless chicken breasts
- 2 cups (500 mL) white wine
- 2 cups (500 mL) sour cream
- 1 tbsp (15 mL) chives chopped
- 7-8 fresh sage leaves chopped
- 1/2 tsp (2 mL) sea salt
- 1 pinch of cayenne pepper
- Pepper to taste
- A few sliced mushrooms to taste
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Preparation
Over low heat brown shallots, garlic, bay leaf, peppercorns and cloves in butter for about 8 minutes, stirring constantly.
Over medium high heat, brown quails in butter, then pour in wine, cover and simmer 20 minutes (if boneless) or 30-40 minutes (if whole).
Remove quails and set aside, keeping warm. Blend sour cream into sauce, add chives, sage, salt, pepper, cayenne pepper and mushroom slices.
Put quails in sauce, bring to a boil and serve immediately.
Jean Soulard, Executive Chef, Le Château Frontenac
