QUAILS WITH HONEYED FENNEL SAUCE

Suggested wines:

Pinot Gris - Nyakas(code SAQ: 10800933)

Riesling Trocken - Müller-Catoir (code SAQ: 10558462)

Chenin Blanc - Ken Forrester (code SAQ: 11093126)

INGREDIENTS ( 4 portions ) :
30 ml (2 tbsp) canola oil
8 quails
1 medium onion, chopped
15ml (1 tbsp.) fennel seeds
80ml (1/3 cup) white wine
250 ml (1cup) chicken broth
30 ml (2 tbsp.) honey
Salt & pepper to taste

Preparation :
In a large frying pan, heat the oil at medium-high and brown the quails all over.
Remove the quails from pan and set aside.
Add chopped onion and fennel seeds to the pan and brown for 1 minute.
Deglaze the pan with the white wine and then add the broth . Bring to a boil.
Place the quails in the sauce and cook covered at medium-low heat for
about 20 minutes
Drain the quails and remove from the pan. Keep them warm.
Add the honey and simmer the sauce uncovered, for 3 to 4 minutes. Season. Serve the quails with the sauce.