Entree: France – Cailles aux Pruneaux (Quail with prunes and bacon)

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 30 min

Total 45 min

Ingredients

- 4 whole quail, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) bacon or lardons, diced
- 1 cup (150 g) prunes, pitted
- 1/4 cup (60 ml) brandy or Armagnac
- 1 cup (240 ml) chicken stock
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, smashed
- 1 tsp (5 g) fresh thyme leaves
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season quail with salt and pepper. In a heavy skillet or Dutch oven, heat olive oil and 1 tbsp (15 ml) butter over medium-high heat and brown quail on all sides; remove and set aside.
2. Add bacon to the pan and cook until crisp; remove some fat if excessive, leaving flavor in the pan.
3. Add remaining butter, then onion, carrot, celery, and garlic; cook until softened, about 5 minutes.
4. Return quail to the pot, add prunes, thyme, bay leaf, and deglaze with brandy (carefully ignite if desired to burn off alcohol).
5. Pour in chicken stock until quail are partially submerged, bring to a gentle simmer, cover, and braise over low heat for 20–25 minutes until quail are tender.
6. Remove quail and keep warm. Increase heat and reduce sauce to a glossy consistency; adjust seasoning with salt and pepper.
7. Serve quail topped with prunes and sauce.

1. Season quail with salt and pepper. In a heavy skillet or Dutch oven, heat olive oil and 1 tbsp butter over medium-high heat and brown quail on all sides; remove and set aside.
2. Add bacon to the pan and cook until crisp; remove some fat if excessive, leaving flavor in the pan.
3. Add remaining butter, then onion, carrot, celery, and garlic; cook until softened, about 5 minutes.
4. Return quail to the pot, add prunes, thyme, bay leaf, and deglaze with brandy (carefully ignite if desired to burn off alcohol).
5. Pour in chicken stock until quail are partially submerged, bring to a gentle simmer, cover, and braise over low heat for 20–25 minutes until quail are tender.
6. Remove quail and keep warm. Increase heat and reduce sauce to a glossy consistency; adjust seasoning with salt and pepper.
7. Serve quail topped with prunes and sauce.