- 8 tbs olive oil
- zest of 1 lemon
- 2 tbs lemon juice
- 1 shallot, sliced thinly
- 2 fresh flat-leaf parsley
- fresh ground pepper
- 2 quail, cut in half
- 10 oz wild mushrooms cleaned and trimmed
- 2 shallots finally chopped
- 1 clove garlic, finely chopped
- sea salt
- 1/2 c dry vermouth or dry white wine
- 1 c chicken stock
- 1/4 c chopped fresh flat-leaf parsley
- 1 teaspoon chopped thyme
- 2 tbs unsalted butter, diced
Stir together 3 tbs of olive oil, lemon zest, lemon juice, shallot, parsley, and pinch of pepper. Marinate quail halves in refrigerator for at least 1 hour and up to 3.
Thickly slice or halve mushrooms if they are large. in a large wide pan, warm 2 tablespoons of olive oil. add shallots, garlic and cook until soft, about 3 min. raise heat to medium, add mushrooms, season with salt and pepper to taste. Cook until the mushrooms have softened slightly. pour in vermouth and boil until reduced to a few tablespoons, about 5 minutes. Add chicken stock, chopped parsley, and thyme. boil until the liquid has reduced by half, about 5 minutes. Stir in butter and salt and pepper to taste. Keep warm over low heat while you prepare the quail.
In wide frying pan, heat remaining 3 tbs of olive oil. Remove Quail from marinade, pat dry and season lightly with salt. In pan, cook until golden, about 2 minutes. Turn and cook until the juices run clear when cut with a knife, about another 2-3 minutes.
Place quails on plates and spoon sauce over the birds.