Cailles farcies aux marrons et foie de volailles

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Cailles farcies aux marrons et foie de volailles. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Cailles farcies aux marrons et foie de volailles is one of the most well liked of current trending meals in the world. It is simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Cailles farcies aux marrons et foie de volailles is something that I have loved my whole life.

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As for the number of servings that can be served to make Cailles farcies aux marrons et foie de volailles is 2 à 3 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Cailles farcies aux marrons et foie de volailles using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Cailles farcies aux marrons et foie de volailles:

1. 6 cailles
2. 250 g foie de volailles
3. 2 oignons
4. 50 g marrons en boite
5. Sel
6. Poivre
7. 2 CàS persil
8. 4 CàS beurre
9. 150 ml crème fraîche

Instructions to make to make Cailles farcies aux marrons et foie de volailles

1. Frictionner les cailles avec du jus de citron et du sel puis les laver plusieurs fois à l'eau et les laisser égoutter
2. Dans une poêle mettez 2 CàS beurre, une fois fondu ajoutez l'oignon et laisser dorer
3. Ajouter le foie de volailles coupé en petits morceaux et laisser cuir quelques min en remuant de temps à autre
4. Ajouter les marrons mixé puis mélanger et ajouter le persil, sel et poivre et réserver
5. Farcir les cailles et les fermer avec un cure dent et laisser un peu de farce pour la suite
6. Mettez les cailles dans un faitout avec 2 CàS de beurre et laisser dorer sur chaque côté puis ajouter un peu de la farce et 250ml de bouillon de poulet. Salez et poivrez
7. Laisser cuir sur feu doux pendant 7 à 10min puis les enlever et les badigeonner de beurre et les mettre au four préchauffer à 180°C pendant 10min
8. Laisser la sauce sur feu vif afin de réduire un peu puis la mixer et la remettre sur feu et ajouter 15cl crème fraîche remuer 1min et dresser

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