Wednesday, December 7, 2011

Quail & Kale

The Quail:

6 quail,  ½ onion, 1 cup heavy cream, ½ cup white wine,
olive oil, 1-2 T flour, garlic, poultry seasoning, salt, pepper

Season quail with salt, pepper, and poultry seasoning:

Cook quail in olive oil until done, turning several times to brown all sides:

My husband thought this was hilarious: quail spa!

Evacuate quail. You should now have some "stuff" in the bottom of the pan:

Add the onions and saute:

Deglaze with white wine, use a metal whisk to scrape all the "stuff" off the bottom of the pan.

Add cream, garlic, poultry seasoning, salt & pepper.

Cook and reduce sauce until thick and bubbly.

(And I missed getting  a picture of the finished sauce!)

The Kale:

Kale,  olive oil, ½ onion, ½ cup chicken stock, garlic, salt, pepper

Saute onion and garlic in olive oil. Add chicken stock and kale.

Cook, tossing frequently, until kale is slightly wilted:

Finished product:

Quail & Kale!

1 comment:

  1. That looks really good, I'll have to try it later this week...