Recipe for 6 people
Ingredients for the legs
- 18 quail legs
- 200gr. of chestnut flour
- 40gr. of breadcrumbs
- 1 litre of frying oil
- 200ml. quail broth
- 1 egg
- salt
Ingredients for the breasts
18 quail breasts
24 boiled chestnuts
50gr. of chestnut flour
15gr. of chestnut honey
200ml. quail broth
salt, pepper and extra virgin olive oil to taste
Preparation
Preparing the legs. Boil the legs in the broth for 6 minutes, then let them cool. Beat the egg with salt and pepper; coat the legs in the beaten egg, breadcrumbs and hazelnut flour. Fry the legs in hot oil for 3 minutes, make sure the crust does not become too brown. Drain the oil, season with salt, and keep warm.
Preparing the breasts. In a non-stick skillet which can also be used in the oven, put a little oil and 6 crumbled chestnuts and when it starts to fry add the breasts which you have previously floured in the chestnut flour. Brown the breasts on both sides, add salt, put the whole chestnuts, the honey and pour the hot broth.
Garnishing and presentation of the dish.
Put the breasts and the legs in the oven for 6 minutes. When cooked, place 3 legs and three breasts with three chestnuts and the cooking sauce in the dish. Garnish with sautéed vegetables.