Difficulty: Medium (2/5)
Preheat the oven to gas mark 7 (210°C).
Wrap two slices of pork belly around each quail and secure with kitchen twine.
In a casserole dish, melt the butter and brown the quails on all sides. Add the Armagnac. Transfer the quails to an ovenproof dish, season generously with salt and pepper from the mill, and baste with the pan juices. Roast in the oven for 15 minutes.
Meanwhile, prepare the galette batter: In a bowl, combine the chestnut flour with 5 g salt. Gradually whisk in 30 cl water and the milk until the batter is smooth and lump-free.
Heat 1 teaspoon of oil in a large frying pan. Drop tablespoon-sized mounds of batter into the pan, spacing them apart. Cook for 1-2 minutes per side until golden brown.
Arrange the warm galettes on a serving platter and top with the roasted quails.
Deglaze the quail pan juices in a saucepan with 10 cl water and bring to a boil. Add the chestnuts and heat for 3-4 minutes, stirring gently.
Arrange the chestnuts around the quails and spoon over the reduced pan juices for a glossy finish.
