Skillet Chicken With Mushrooms and Caramelized Onions
Butter-Braised Quail With Carrots and Soy
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6tablespoons butter
- 8quail, patted dry and left whole
- 1pound carrots, trimmed and cut into bite-size pieces (or use baby carrots)
- ½cup not-too-dry white wine, stock or water
- 1tablespoon soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
644 calories; 44 grams fat; 18 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 44 grams protein; 417 milligrams sodium
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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- Step 1
Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high. Brown quickly on each side, for a total of about 5 minutes. Stir in carrots, then turn heat to medium-low and cover.
- Step 2
Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time. Remove cover and put birds and carrots on a platter; keep warm.
- Step 3
Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2. Turn off heat; stir in soy sauce. Spoon sauce over birds and serve immediately.
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Beth
so tender and delicious and also easy peasy
Jordon
A pinch of salt and pepper on the quails shortly before cooking. Added a dash of smoked paprika for a bit of heat when I put the carrots in. Didn't bother with the pan sauce, as the birds were plenty juicy and flavorful without. The tastiness to effort ratio of this recipe is excellent. Easy anytime "fancy" dinner.
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