For the quails
4 quails
4 tablespoons of butter
2 tablespoons of finely chopped onion
1/3 cup of dry white wine
1 cup of chicken broth
1 tablespoon of estragon
1/2 tablespoon of cornstarch
For the filling
100g of chicken breast
2 cloves of garlic minced
1 tablespoon of butter
8 slices of bacon cut thick.
1 tablespoon of mustard
2 tablespoons of chopped nuts
1 tablespoon of parsley
Salt and black pepper to taste
For the quails
4 quails
4 tablespoons of butter
2 tablespoons of finely chopped onion
1/3 cup of dry white wine
1 cup of chicken broth
1 tablespoon of estragon
1/2 tablespoon of cornstarch
For the filling
100g of chicken breast
2 cloves of garlic minced
1 tablespoon of butter
8 slices of bacon cut thick.
1 tablespoon of mustard
2 tablespoons of chopped nuts
1 tablespoon of parsley
Salt and black pepper to taste
Prepare the quails: brown the quails in half the butter, in low heat, covering the pan each time you turn the birds
Remove from heat and reserve
Fry the onion in the remaining butter
Add the wine and cook at high heat until the liquid is reduced to half
Add the chicken broth, estragon, and quails
Cover and simmer for another 10 minutes, until the meat of the birds becomes tender
Remove the quails
Prepare the filling: fry the chicken and garlic in 1 tablespoon of butter, until golden brown
Put it in a blender cup and add the bread, mustard, nuts, and parsley
Blend well
Season with salt and black pepper
Stuff the quails and close with toothpick or thick thread
Scoop out the sauce into a strainer and mix with cornstarch dissolved in a little water
Cook at low heat, stirring until thickened
Season with salt and serve still warm over the quails.
