1 hr 15 mins
This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with us; such indulgences must not be tucked away! (Did I mention that he is one fabulous bon vivant?)
My Private Note
Units: US | Metric
- 1 lb boneless skinless chicken breast (chilled)
- fresh ground white pepper
- 1 1/2 cups heavy cream, chilled
- 1 egg white, chilled
- 1 tablespoon chopped chives
- 2 tablespoons chopped parsley
- 8 semi-boneless quail
- 4 tablespoons butter
- 4 cups mixed sliced mushrooms (such as crimini, oyster, shiitake, etc)
- 1 tablespoon minced garlic
- 3 cups low sodium chicken broth (unsalted or low-sodium)
- 2 sprigs fresh thyme
- 3 ounces foie gras, terrine
- 1Make the poultry mousse.
- 2Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
- 3Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
- 4Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
- 5With processor blade running, slowly pour in the heavy cream.
- 6Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
- 7Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
- 8Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.
- 9Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
- 10Tie quail legs together with a piece of butcher’s twine.
- 11Season quails with salt and freshly ground white pepper.
- 12Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
- 13Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
- 14Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
- 15Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
- 16Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
- 17Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
- 18Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
- 19Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
- 20Blend until smooth and frothy.
- 22Remove butcher’s twine from quail and discard.
- 23Divide mushrooms and quail among warm plates.
- 24Spoon foie gras sauce over quail and mushrooms.
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Nutritional Facts for Boneless Quail Stuffed With Poultry Quenelle
Serving Size: 1 (719 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1103.8
- Calories from Fat 746
- Total Fat 82.9 g
- Saturated Fat 39.0 g
- Cholesterol 416.2 mg
- Sodium 525.8 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 0.8 g
- Sugars 1.6 g
- Protein 80.2 g
The following items or measurements are not included: