Braised Quail With White Wine

By Moira Hodgson

Published November 15, 1986

Total Time
40 minutes
Rating
3(5)
Comments
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Featured in: FOOD; TRY PHEASANT FOR A LITTLE FLIGHT OF FANCY

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Ingredients

Yield:2 servings

  • 4 quail

  • 1 shallot, finely chopped

  • 2 tablespoons butter

  • ¼ pound mushrooms, chopped

  • 1 cup white bread crumbs

  • 2 tablespoons parsley, chopped

  • 1 tablespoon tarragon, chopped

  • Coarse salt and freshly ground pepper to taste

  • ¾ cup dry white wine

  • 1 tablespoon peanut oil

  • 2 cloves garlic, halved, skin and any green part removed

  • ½ cup blanched toasted slivered almonds

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

59 grams carbs; 196 milligrams cholesterol; 1120 calories; 27 grams monosaturated fat; 15 grams polyunsaturated fat; 18 grams saturated fat; 66 grams fat; 9 grams fiber; 1192 milligrams sodium; 61 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wipe the quail dry with paper towels and set aside.

  2. Step 2

    Preheat oven to 350 degrees.

  3. Step 3

    Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.

  4. Step 4

    Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.

  5. Step 5

    Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.

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3 out of 5
5 user ratings
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Comments

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Pat

Used boneless quail.. So I sautéed the shallots and mushrooms and parsley with lots of butter.. used oatmeal light bread. Stuffed birds. Did more onion and mushrooms in the pans, removed, then seared quail. Put in oven with wine for 15 minutes at 375, turned and broiled..

Daveytice

Temp was high and birds got dry. Sauce was delicious. I actually put the mushrooms in with the shallots before blending the stuffing, and I don't regret that decision. All told if the breasts could be a little more moist this would be a total winner. That could be solved simply by not cranking up the heat at the end.

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