Roasted quail stuffed with Swiss chard and pine nuts with a red wine-thyme reduction from The Cuisine of Hubert Keller (page 167) by Hubert Keller and John Harrisson

  • fresh thyme
  • brown chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable broth for chicken broth, and Cabernet Sauvignon or other red wine for Pinot noir. See recipe for optional add-ins.

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for chicken broth, and Cabernet Sauvignon or other red wine for Pinot noir. See recipe for optional add-ins.

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