Quail with chestnuts (Wachteln mit Maronenfuellung)

Category: Meat dishes
Kitchen: german
Quail with chestnuts (Wachteln mit Maronenfuellung)

Ingredients

quail 4 things
chestnuts 200 g
celery (stems) 200 g
smoked bacon (brisket) 4 strips
cream 50 ml
Garnet 1 PC
ghee
salt, pepper, thyme
for sauce
red port (or grape juice) ~ 25 ml
starch ~ 0.5 tsp
pomegranate juice ~ 30 ml

Cooking method

  • To prepare quails with chestnuts you need:
  • Wash the celery, peel and cut into 1 cm pieces. Caramelize the sugar in a frying pan, add the chestnuts and quickly fry them in caramel.
  • Add oil, celery and simmer over low heat for 5-7 minutes without a lid. Pour in the cream, heat for 2-3 minutes, add salt, pepper and thyme. Set aside about 2 tbsp. l and make mashed potatoes.
  • Peel the pomegranate. Add some of the grains to vegetables. Squeeze juice from a part for making sauce.
  • For the sauce.
  • Heat port (or grape juice) and pomegranate juice. Stir the starch separately in a small amount of port (or grape juice). Pour it into the hot mixture and boil until thickened for 2-3 minutes, season with salt and pepper.
  • Preheat the oven to 180 °. Wash and dry the quail. Season with salt, pepper, fill each quail with chestnut and celery puree.
  • Melt butter in a frying pan, and quickly fry the strips of brisket over high heat. Remove and set aside. Fry the quail in hot fat over medium heat for about 10 minutes until golden brown. Transfer to a fireproof dish, cover with pieces of bacon and bring to readiness in the oven for 20-25 minutes.
  • Serve the finished quail with vegetables and sauce.
  • Quail with chestnuts (Wachteln mit Maronenfuellung)

Note

The homeland of the European chestnut is the Mediterranean. Some experts believe that people have tasted chestnuts much earlier than cereals. Vast chestnut forests gave a rich harvest, up to a ton per hectare. The ancient Greeks and the first Italian settlers ate chestnuts. Subsequently, chestnuts were introduced into the culture, which spread in Spain, France, Germany and Britain. And initially it was a simple meal of poor people.
In cooking, chestnut is both an independent product and an exquisite seasoning, which, due to its special taste, adds piquancy to sauces and side dishes, ideal for hot meat dishes and stuffing poultry.

Admin

But I have several packs of ready-made chestnuts - and why I won't use them
Galinka, THANKS for a delicious and delicious recipe
Gala
Tatyana, then you need to use
Wild cat
I constantly walk past chestnuts ... But I have never eaten them in my life.
How do they taste?
Rada-dms
Galya! I haven't been so delighted for a long time! And the photo and the bird! Just go to the exhibition! And the recipe is wonderful! Stylish, tasteful, with soul !!! THANK YOU!
And hobbled legs!

Like a quail's legs ..... I'm joking!

dopleta
Quote: Wildcat
How do they taste?
Chestnuts taste like a cross between baked potatoes and nuts. I love them in all forms - fried, boiled, I stock up on a large amount of fresh ones in autumn and also often cook them as a side dish. Great recipe, Galya, thanks!
Gala
Olya,
Wild cat, Larissa has already answered.
Lorik. I know that you love chestnuts.
Previously, I only ate them in the form of sweet jam. With your submission, I looked at them more closely. Now I've tried them in different types and dishes, and now they will be my frequent guests
dopleta
Quote: + Gala +
in the form of sweet jam
I didn't eat! I ate sweet chestnut pasta, but not jam! Yes, I also bake from chestnut flour.
An4utka
Wild cat, well, you probably still walk past the horse chestnut?)
Tumanchik
Here is beauty! And I dream of trying them so! But if we have them (in a pair of hyper), and even then at the price of a good hog! At least I will love ...

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