Quail With Grits, Apple and Celery Root
- Total Time
- 1 hour, plus several hours' chill time
- Rating
- Notes
- Read community notes
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Ingredients
- 4quails
- Ā¼cup plus 5 teaspoons olive oil
- 8sprigs fresh thyme
- 1small onion, peeled and diced
- 1rib celery, diced
- 1carrot, peeled and diced
- Ā¼teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1Ā½tablespoons unsalted butter
- 1shallot, peeled and finely chopped
- 1clove garlic, peeled and minced
- Ā½cup instant grits
- Ā½cup diced celery root
- 1small apple, peeled, cored and diced small
- 1teaspoon kosher salt
- Freshly ground pepper to taste
The Quail
The Grits
Preparation
- Step 1
Remove breasts from quails and place in a bowl with Ā¼ cup oil and thyme. Chill for several hours. Separate legs and wings from carcasses. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add legs, wings and carcasses and brown, about 5 minutes. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes. Stir in 2 cups water and bring to a boil. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes. Strain, discard solids and stir in Ā¼ teaspoon salt and pepper. Set aside.
- Step 2
For grits, melt butter in a medium saucepan over low heat. Add shallot and garlic and cook until soft, about 3 minutes. Add 1Ā¼ cups water and bring to a boil. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes. Set aside.
- Step 3
Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side. Remove from skillet, season with salt and pepper and keep warm. Add celery root and saute until tender, about 5 minutes. Add the apple and cook for 1 minute. Stir in grits, Ā½ cup quail broth, 1 teaspoon of salt and pepper.
- Step 4
Divide grits among 4 plates. Top with breasts and drizzle with broth. Serve immediately.
Private Notes
Cooking Notes
I loved this recipe, but I did modify this recipe. First, chicken not quail. I poached a 3 lb. whole chicken. I removed the chicken and let it cool long enough to pick the meat off. I then returned the carcass to the pot and made stock. I did not use instant grits. I made the grits using the instructions on the bag and substituted chicken broth for water. I did double the grits recipe to go with the additional meat.
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