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
According to Cocoa & Lavender: Overall, this dish is similar to a paella: a rice dish with bits of meat and vegetables added to give flavour, texture, as visual interest. The little bit is sauce on top could be increased but it seemed just right as is.
- 4tbsp olive oildivided
- 1large Onionhalved and sliced
- 3small Carrotspeeled and cut into matchsticks
- 3stalks Celerycut into matchsticks
- 1 1/2cups long grain rice
- 1tsp Herbes de Provence
- 1/4tsp lavender budscrushed
- large pinch salt
- 3 fresh bay leavesor 1 dried bay leaf
- 3 1/2cups Chicken Brothsimmering
- 8 semi-boneless quailwashed and patted dry
- Freshly ground pepper
- 1 cup White Wine
- 1cup crushed tomatoes
An equally delicious, but cost effective alternative to quail would be chicken thighs.