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4 whole quail, about 1 lb total (454 g total) 10 dried apricots, chopped 1 / 2 cup (120 ml) Madeira wine or port 1 cup (240 ml) chicken stock 2 shallots, minced 2 tbsp (30 g) butter 1 sprig thyme Salt and pepper to taste
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Season and sear quail in 1 tbsp (15 ml) butter until golden; remove and keep warm. 2. Sauté shallots in the same pan, add chopped apricots and deglaze with Madeira. 3. Add chicken stock and thyme, simmer until apricots soften and sauce reduces by about one-third. 4. Return quail to the pan to warm through and glaze with the sauce; finish with remaining butter, season, and serve.
1. Season and sear quail in 1 tbsp butter until golden; remove and keep warm. 2. Sauté shallots in the same pan, add chopped apricots and deglaze with Madeira. 3. Add chicken stock and thyme, simmer until apricots soften and sauce reduces by about one-third. 4. Return quail to the pan to warm through and glaze with the sauce; finish with remaining butter, season, and serve.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.