Quail Drumsticks With A White Port Sauce

 
Quail drumsticks with a white Port sauce

“This recipe comes from my father Hay ( he wanted to be a chef but had to take over the bakery), he had it from his father who had it from a friend and so on… In short, just heaven and enjoy! ” (Heidy van den Beuken)

In short, just heaven and enjoy

Ingredients for 6 people

  • 20 quail drumsticks 
  • minced shallot
  • pepper and salt 
  • butter 
  • 2.5 dl chickenstock 
  • 2.5 l white Port 
  • 2 apples ( Boskoop) cut in small parts 
  • leaves of mint

Method

Preheat the oven to gas  mark 175 

Bring the chickenstock together with the Port to the boil and let half of it bubble away 

Sprinkle both sides of the drumsticks with pepper and salt and roast them until light brown 

Add the shallot and a seut of the boildown chickenstock 

Put the frying pan for ¾ of an hour into the oven  ( you might need to add morer stock) 

Remove the drumsticks from the pan and add the remaining stock, let it boil for a few minutes 

Mash the sauce with a stickblender and stir in some flour until it has thickenend ( maizena) 

Put back the drumsticks into the sauce and keep them warm in the oven 80*or  on the burner 

Put the apples, before dabbing them with melted butter,  in the oven and bake for about 30 minutes on a baking sheet 

Serve the drumsticks on a plate with the sauce and 3 parts of an apple pp, a sprig of mint as for decoration


Serve with

Mashed potatoes with turnip-rooted-celery and podded peas or haricots-verts

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