Quails with Raisins and Tarragon Crème Fraîche

For the quails with raisins and tarragon crème fraîche, first preheat the oven to 200 °C top and bottom heat.

Cover the raisins with water and soak for 10 minutes. Wash and dry the tarragon, pluck the leaves from the stems and chop half of them.

Rinse the quails and pat dry well. Roast the quails, i.e. tie the legs together. Place the quails in a roasting pan, brush with the butter and season. Pour the chicken soup, drain the raisins, spread over the quails and sprinkle everything with sesame seeds. Cook in the preheated oven for about 30 minutes until golden brown.

In the meantime, mix crème fraîche with the chopped tarragon. At the end of the cooking time, remove the quails from the roaster, stir the tarragon crème fraîche into the roaster, heat briefly and season with salt, pepper and tarragon vinegar.

Arrange the quails with raisins and tarragon crème fraîche in the sauce and sprinkle with the remaining tarragon leaves.

Preparation Tip:

Serve with the quails with raisins and tarragon crème fraîche, for example, pumpkin gnocchi.

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