Braised Quail With White Wine

Name: Braised Quail With White Wine
Total time: 40 min
Yield: 2 servings
Ingredients: 4 quail; 1 shallot, finely chopped; 2 tablespoons butter; 1/4 pound mushrooms, chopped; 1 cup white bread crumbs; 2 tablespoons parsley, chopped; 1 tablespoon tarragon, chopped; Coarse salt and freshly ground pepper to taste; 3/4 cup dry white wine; 1 tablespoon peanut oil; 2 cloves garlic, halved, skin and any green part removed; 1/2 cup blanched toasted slivered almonds

By Moira Hodgson

Total Time: 40 minutes
Rating: 3(5)
Notes: Read community notes

Featured in: FOOD; TRY PHEASANT FOR A LITTLE FLIGHT OF FANCY

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Ingredients

Yield:2 servings

4quail
1shallot, finely chopped
2tablespoons butter
¼pound mushrooms, chopped
1cup white bread crumbs
2tablespoons parsley, chopped
1tablespoon tarragon, chopped
Coarse salt and freshly ground pepper to taste
¾cup dry white wine
1tablespoon peanut oil
2cloves garlic, halved, skin and any green part removed
½cup blanched toasted slivered almonds

Ingredient Substitution Guide

Preparation

Step 1
Wipe the quail dry with paper towels and set aside.
Step 2
Preheat oven to 350 degrees.
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.
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.
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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Pat6 years ago

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..

Daveytice6 years ago

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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