Quail & Farro Appetizer
Makes 4 small Servings
|Red Burgundy or Chilean Syrah|
The pomegranate glaze gives the slight game flavor of the quail breasts a complex, tangy, almost honeyed sweetness without being cloying. The farro grain side dish is hearty, nutty and savory with strong thyme and dill flavors that accentuate the quail’s game flavor.
- 2 Quail Airline Breasts
- Pomegranate Glaze
10 Pearl Onions, peeled
- 2 Carrots, medium diced
- 2 cups Cooked Farro (follow the directions in this recipe, but omit the onion and use water instead of stock)
- ½ tbsp Fresh Dill Leaves, minced
- ½ tbsp Fresh Thyme Leaves, minced
- ¾ cup Chicken Stock, plus extra as needed>
Note: If your onions are particularly large or you’re in a hurry, cut them in half first.