Poultry and Game Recipes - Quail with Artichoke Hearts Recipe

  
 

Poultry and Game Recipes - Quail with Artichoke Hearts Recipe

Ingredients

Serve 4

  • 75 g/3 oz plain flour

  • 4 oven-ready quail

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 celery sticks, chopped

  • 2 garlic cloves, crushed

  • 300 ml/1/2 pint white wine

  • handful of sage, chopped

  • 400 g/13 oz jar prepared artichoke hearts, drained

  • salt and pepper

  • pasta tossed in butter, to serve

Method:

  1. Sprinkle the flour on a plate and season with salt and pepper. Dip the quail in the seasoned flour, making sure they are evenly coated.

  2. Heat the oil in a large saucepan. Add the quail and brown all over. Remove from the pan and keep warm.

  3. Add the onion, celery and garlic and fry over a low heat for 3 minutes, then pour in the wine, scraping any browned bits from the base of the pan.

  4. Return the quail to the pan, add the sage and artichoke hearts and season to taste with salt and pepper.

  5. Cover the pan and simmer for 20 minutes, turning the quail from time to time. Serve with fresh pasta tossed in butter.