Pat Gallagher's Smothered Quail
Ingredients
- 8 quails, partially deboned and split
- 2 sticks butter
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 8 large mushrooms, sliced
- 2 oz. brandy
- 2 cups chicken stock
- 1/2 tsp. thyme
- 1/2 cup dry red wine
- Salt and pepper to taste
Instructions
- 1
Season the quail front and back with salt and pepper or Creole seasoning.
- 2
Melt the butter in a large skillet over medium heat and bring it to bubbling. Sauté the quails for about two minutes.
- 3
Add the onions, garlic, and mushrooms, and cook until the onions are clear. Carefully pour on the brandy and touch a flame to it. (Skip the flaming if you have even a shred of doubt about safety.)
- 4
When the flames die out, add the stock, thyme and red wine and bring to a boil. Cover the pan and cook over medium-low heat for seven to ten minutes, until the quail are tender.
- 5
Serve two quail per person with plenty of the sauce and dirty rice. (Or not-so-dirty rice, for that matter.)