Stuffed Quail with Mushrooms and Chestnuts, with Port Sauce and Roasted Potatoes

Whole bird

Ingredients

For the stuffed quail:

  • 4 whole quails
  • Salt and pepper to taste
  • 200g mushrooms, chopped
  • 100g cooked and chopped chestnuts
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons butter
  • 1 sprig thyme

For the Port sauce:

  • 1 cup Port wine
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 tablespoon flour

For the roasted potatoes:

  • 4 medium potatoes, cut into chunks
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 sprig rosemary

Preparations

Prepare the stuffed quail:

  • Preheat the oven to 180°C (356°F).
  • In a skillet, melt butter and sauté onion, garlic, mushrooms, and chestnuts until tender. Season with salt and pepper.
  • Stuff the quails with the mushroom and chestnut mixture and tie the legs with kitchen twine.
  • Season the quails with salt and pepper, and place them in a baking tray with the sprig of thyme.
  • Roast for 25-30 minutes until golden and cooked through.

Prepare the Port sauce:

  • In a saucepan, reduce the Port wine by half.
  • Add the chicken broth and reduce again by half.
  • In a separate pan, melt butter and mix with flour to make a roux.
  • Add the roux to the Port and broth mixture, and cook until the sauce thickens.

Prepare the roasted potatoes:

  • Toss the potatoes with olive oil, salt, pepper, and rosemary.
  • Roast in the oven at 200°C (392°F) for 30-35 minutes until golden and crispy.

Serve

  • Serve the stuffed quail with the Port sauce.
  • Accompany with the roasted potatoes.

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