Roasted Chicory with Cranberries and Quail

Preheat the oven to 180 °C.

Rinse the quails, rub dry, remove the neck, wings and rump. Cut them apart at the breastbone and press the quails, which are still connected at the back, evenly. Season the quails with salt, season with pepper and brown them in a frying pan with one third of the olive oil on both sides (first on the skin side), then move the frying pan in the stove and continue cooking the quails for about ten minutes.

Then keep warm.

Cut the chicory in half or quarters, and remove the stem only enough so that the leaves still hold together. Remove the skin from the shallots and cut into small pieces. Sauté the chicory pieces in a frying pan with another third of the olive oil, add the shallots, dust the chicory pieces with powdered sugar so that they caramelize and take on a nice color. Add thyme and extinguish everything together with clear soup. After about two minutes, take out the chicory and cook the liquid in the frying pan a little bit.

Stir in remaining olive oil, a little juice of one lemon and cranberries, season strongly with salt and freshly ground pepper.

Serve the chicory halves with the sauce and the quails.

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