Roasted Stuffed Quail

Directions

1. Rinse the quails under cold water and then pat them dry with paper towel.
2. Preheat the oven to 350°F.
3. Melt the butter in a cast iron pan or other frying pan that can go in the oven.
4. Add the shallot, cook until softened, and then remove from the heat.
5. Combine the shallot, mushrooms, breadcrumbs, parsley, tarragon, salt, and pepper in a bowl.
6. Stir the ingredients together with a small amount of the white wine until the mixture is moist and well combined.
7. Divide the mixture equally among the four birds, stuffing it into their cavities.
8. Heat the oil over medium heat in the same pan that was used to cook the shallot and then add the quails, breast side down, cooking for a few minutes until lightly browned.
9. Add the remaining white wine and garlic, cover the pan with a lid or foil, and roast in the oven for 15 minutes.
10. Turn the quails breast-side up and continue to bake for about 10 minutes or until cooked through.
11. Transfer the quail to a covered dish and bring the liquid remaining in the pan to a boil over high heat until reduced by about a ⅓.
12. Remove the garlic cloves and season to taste with salt and pepper.
13. Pour the sauce over the quail, sprinkle with almonds, if using, and serve immediately.