Submitted by Tim and Nicki Farmer
- 4 quail
- Salt and pepper
- Onion, quartered, divided
- Cooking twine
- 5-6 dates, pitted
- 2 leeks, chopped
- 1 C chicken broth
- 1/3 C apple cider
- Bouquet garni (fresh herbs tied together)
Season whole quail with salt and pepper. Add oil to skillet and brown quail over medium/high heat on all sides. Remove from skillet.
Fill quail body cavity with half the onions. Using cooking twine, tie legs together.
Chop remaining onion and place in hot skillet with leeks. Cook until soft.
In a Dutch oven, add chicken broth and apple cider. Add leeks and onions. Cook 5 minutes. Add dates, bouquet garni and quail. Cover and cook for 20 minutes at 350°.