A Provencal Meal with Quail and Rice
Traditional Provencal food is anything but fancy. Sure the Côte d’Azur has always had a particular cache and of course Aix-en-Provence borders on regal, but the countryside where the grapes, olives and everything else grows is where the real Provençaux live trying to earn a living from their farms. In this Cocoa & Lavender recipe, David explores a dish that is similar to a paella with rice and quail.
Cailles aux riz Provençal
- 4 tbsp olive oil divided
- 1 large Onion halved and sliced
- 3 small Carrots peeled and cut into matchsticks
- 3 stalks Celery cut into matchsticks
- 1 1/2 cups long grain rice
- 1 tsp Herbes de Provence
- 1/4 tsp lavender buds crushed
- large pinch salt
- 3 fresh bay leaves or 1 dried bay leaf
- 3 1/2 cups Chicken Broth simmering
- 8 semi-boneless quail washed and patted dry
- Freshly ground pepper
- 1 cup White Wine
- 1 cup crushed tomatoes
- Heat 1 tablespoon of the olive oil in a large skillet or paella pan over medium-low heat.
- Slowly cook the onion, carrot, and celery for 10 minutes, until soft but not brown.
- Turn the heat to medium-high.
- Add the rice, herbes de Provence, lavender, salt, and bay leaves and cook for 5 minutes, when rice has turned white and chalky looking.
- Add the simmering broth, and cover, reducing the heat to low. Simmer for 30 minutes.
- Heat the remaining oil in a large skillet and brown the quail on both side, starting with the breast side - about 3 minutes per side.
- Set aside pan with drippings.
- Open the pan with the rice and add the quail, feet facing inward and breast side up.
- Re-cover and continue to simmer for the remainder of the 30 minutes.
- Just before serving, heat the skillet with the quail drippings and deglaze the pan with the white wine.
- When reduced by half, add the tomatoes and simmer till reduced a bit.
- Keep warm until it is time to serve.
- Drizzle the sauce over the quail and rice.
- Bring pan with the quail to the table, remove the cover, and serve.