Pan Roasted Quail With Plum Pan Sauce Recipe

Ingredients

• 4 whole quail, deboned or spatchcocked
• Kosher salt
• 2 tablespoons (30ml) vegetable oil
• One medium shallot, minced (1 1/2-ounces, 40g; about 1/4 cup minced)
• 2 sprigs fresh thyme
• 4 small Italian plums (about 8 ounces), pitted and diced
• 1 cup (235ml) water or quail stock or homemade chicken stock or store-bought low-sodium chicken broth (see note)
• 1 tablespoon (15ml) honey, plus more as needed
• 2 tablespoons (30g) unsalted butter
• Minced flat-leaf parsley, for garnish (optional)

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Recipe Notes 

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