Quail with prunes and potatoes

    55 min

    An elegant meal, which is perfect for formal dinner parties. Whole quails are simmered with potatoes in a fruity, sweet and sour sherry sauce.

    8 people made this

    Serves: 6 

    • 1/2 lemon, cut into 6 wedges
    • 1 shallot
    • 100ml water
    • 18 prunes, stones removed
    • 2 tablespoons olive oil
    • 4 large potatoes, cut into wedges
    • 50ml sherry
    • 6 whole quails
    • 75g raisins
    • salt and pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the olive oil in a large saucepan over medium heat.
    2. Insert a wedge of lemon into each quail, season with salt and pepper, then pan-sear until brown on all sides.
    3. When brown, add the shallots and cook for approximately 5 minutes.
    4. Add the potatoes and 100ml of water, then cook over low heat for 20 minutes. The potatoes should still be firm.
    5. Then add the prunes, raisins and sherry; simmer for 15 minutes.
    6. Add more water to the pan if needed to get a thin coloured sauce.

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