CHEF CHRIS COSENTINO & FOODIE CHAP LIAM MAYCLEM COOK QUAIL TETRAZZINI




Quail Tetrazzini
Serves 2 people

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4 individual semi-boneless quails
Shallots, sliced
Garlic, sliced
2 cups chicken stock
1 cup maitake & pioppini mushrooms
2 Tbsp crème fraiche
1 Tbsp thyme
1 Tbsp butter
1 Tbsp extra virgin olive oil
White wine
1 Tbsp flat leaf parsley, chiffonade
Salt
Black pepper
Angel hair pasta, small handful

rec
Season the four individual quails with salt and black pepper. In a large sauté pan, add the extra virgin olive oil over medium heat and add the 4 quails breast side down.

Cook until golden brown then flip them over, add butter and brown then add the shallots, thyme, mushrooms and garlic, and cook until soft for about 3 minutes.

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Deglaze the pan with white wine and reduce until dry. Then add the chicken stock to the pan and once boiling, reduce by half and then add the crème fraiche.

In a separate pan, add olive oil over medium high heat. When oil is hot, fry the angel hair pasta until crispy.

Toss in the fried angel hair pasta adjust the seasoning with salt and black pepper then finish with the chopped parsley.

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Place 2 quail per plate and evenly divide the sauce over both dishes and serve right away.
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