- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: medium
- 2 oven-ready quail
- 2 sprig thyme
- 2 cloves garlic, peeled and bashed
- 2 baby turnips, peeled and cut into small dice
- 1/8 swede, peeled and cut into small dice
- 1 carrot, peeled and cut into small dice
- 1 bay leaf
- 500 ml chicken stock
- 4 gherkins, finely chopped
- 2 tbsp capers, finely chopped
- 1 tbsp chopped parsley
- 1 tbsp tarragon
- 01/2 lemons, juice only
- 1 tbsp Dijon mustard
- dash of olive oil
- 2 large handfuls curly kale, stalks removed and leaves chopped
1. Stuff the cavity of each quail with a sprig of thyme and the garlic.
2. Place the quail in a medium saucepan and cover with the chopped vegetables. Add the bay leaf, salt and pepper and cover with chicken stock. Put the pan on medium heat, cover and bring to the boil. Cook for 10 minutes.
3. Meanwhile place the gherkins and capers to a bowl, and mix in the parsley, tarragon, mustard, olive oil and lemon juice.
4. Once the quail is cooked and the vegetables are soft, add the kale to the pan. Cook for a further 3-4 minutes.
5. Remove from the heat and spoon into a wide shallow bowl. Add 200ml of the cooking liquid to the caper sauce and mix. Spoon the sauce over the quail and serve.
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