It’s what’s for breakfast.
4 strips bacon
1/4 cup unsalted butter
1/2 lb mushrooms
1 cup homemade chicken stock
1 T. Thyme
1/2 cup heavy whipping cream
Fresh thyme or parsley for garnish
In a skillet, fry the bacon until crisp, then crumble and set aside
In a heavy pot with a tight-fitting lid, heat the butter over medium high heat. Add the birds and brown on all sides, about 5 minutes. Transfer the quail to a plate and set aside. Add the mushrooms to the pot and cook until tender, about 5 minutes. Add stock or broth, thyme, and cream, then stir to blend well. Return quail to the pot, cover, and cook over low heat, turning quail frequently, until meat is tender when pierced with a fork – 45 minutes to an hour. Transfer quail to a plate and keep warm. Increase heat to medium high and stir until sauce is slightly reduced.
To serve, place quail on fried polenta or toast, and spoon sauce over the top. Sprinkle with crumbled bacon and garnish with parsley or thyme.