Entrée: France – Cailles Aux Abricots (Quail with Apricots)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

4 whole quail, cleaned, about 1 lb total (450 g total)
12 dried apricots, halved
2 tbsp (30 ml) Armagnac or brandy
2 tbsp (30 g) butter
2 shallots, finely sliced
1 cup (240 ml) chicken stock
3 sprigs fresh thyme
Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 200°C (400°F). Season quail with salt and pepper.
2. In an ovenproof skillet, melt 1 tbsp butter over medium-high heat and brown quail on all sides; transfer quail to a plate.
3. Add remaining butter and shallots to the skillet, cook until softened, then add apricots and flambé or deglaze with Armagnac.
4. Return quail to the skillet, add chicken stock and thyme, bring to a simmer, then transfer to the oven and roast 15–20 minutes until quail is cooked through.
5. Remove quail; reduce sauce on the stove if needed until slightly thickened, adjust seasoning, spoon sauce and apricots over quail and serve.