🍽️ Quail Breast with Chanterelles

Name: Quail Breast with Chanterelles
Total time: 30 min
Yield: 4 servings
Ingredients: 4 quail breasts (supreme or chicken breast supreme); 250 g sausage meat; salt; pepper (from the mill); 1 tbsp ghee; 250 ml dry white wine; 400 g chanterelles; 2 shallots; 2 tbsp butter; 1 handful thyme

542 kcal · 30 min · 4 servings

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Ingredients

4 quail breasts (supreme or chicken breast supreme)
250 g sausage meat
salt
pepper (from the mill)
1 tbsp ghee
250 ml dry white wine
400 g chanterelles
2 shallots
2 tbsp butter
1 handful thyme

Instructions

1. Preheat the oven to 180 degrees Celsius. Set the heat to top and bottom heat.
2. Rinse the quail breasts briefly. Pat them dry with a kitchen towel.
3. Cut a small pocket into the meat on each side.
4. Fill the prepared stuffing into these pockets.
5. Secure the openings firmly with toothpicks.
6. Season the breasts with salt and pepper on the outside.
7. Brown them on all sides in a hot pot with fat.
8. Deglaze the meat with some wine.
9. Place the pot in the oven. Cook the meat for about 30 minutes, with the skin facing up.
10. Baste the meat occasionally with the pan juices from the pot.
11. Clean the chanterelles. Cut them into smaller pieces if necessary.
12. Peel the shallots. Cut them into fine cubes.
13. Sauté the shallots together with the chanterelles for a short time in a hot pan with butter.
14. Distribute the mushroom mixture around the breasts in the pot after about 20 minutes of cooking time.
15. Rinse the thyme briefly. Shake it dry.
16. Pluck the leaves from the stem. Sprinkle them over the meat to finish cooking.
17. Turn on the oven's grill function in the last few minutes. Brown the meat nicely.
18. Taste the sauce one last time before serving.

Nutrition per serving

kcal: 542
Protein: 41 g · Fett/Fat: 37 g · Carbs: 1 g