Quails with figs & walnut sauce recipe | Good Food

Ingredients

• 2 bay leaves crumbled
• 4 thyme sprigs leaves picked
• finely grated zest ½ small lemon
• 4 tbsp brandy
• 135ml extra virgin olive oil
• 12 quails
• 50g butter cut into 12 small pieces
• 350ml dry vermouth
• 9 figs stems snipped off and halved lengthways
• 2 tbsp honey
• 1 ½ tbsp balsamic vinegar
• 500ml chicken stock
• 3 large garlic cloves
• 80g walnuts
• 150ml walnut oil
• 1 tbsp finely chopped flat-leaf parsley