BRAISED QUAIL WITH WHITE WINE
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Wipe the quail dry with paper towels and set aside.
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 1116, UnsaturatedFat 42 grams, Carbohydrate 58 grams, Fat 66 grams, Fiber 9 grams, Protein 61 grams, SaturatedFat 18 grams, Sodium 1183 milligrams, Sugar 9 grams, TransFat 0 grams
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Sami Hashmi
[email protected]This recipe looks delicious!
Lorraine Momela
[email protected]I can't wait to try this recipe!
Mardey Campbell
[email protected]Overall, this is a great recipe that I would definitely recommend.
Melody Alvarez
[email protected]The only thing I would change about this recipe is to add a little more salt and pepper to the quail before cooking.
Frequency Capacitor
[email protected]I would recommend this recipe to anyone who loves quail.
Surendra Bharati
[email protected]This is a great recipe for a special occasion.
samual zewdu
[email protected]I cooked the quail for a little longer than the recipe called for, and it was still very tender.
Oseeke Esther
[email protected]I added a few mushrooms to the sauce, and it gave it a nice earthy flavor.
Ahsan khan Jani
[email protected]I substituted chicken broth for the white wine, and it turned out just as well.
Osadolor Gift
[email protected]This recipe is a keeper! I will definitely be making it again.
Downey Nekesa
[email protected]I served this dish with roasted vegetables, and it was a great way to get my kids to eat their veggies.
blessing Susan
[email protected]The white wine sauce was a perfect complement to the quail. It was rich and creamy, without being too heavy.
elbafa1976 afable
[email protected]I wasn't sure how I would like quail, but I was pleasantly surprised. The meat was very delicate and flavorful.
Rickdale Robinson
[email protected]I've made this recipe several times now, and it's always a hit. My family loves it, and it's a great dish to serve to guests.
Shanto Khan Official
[email protected]I followed the recipe exactly, and the quail turned out perfectly. It was so easy to make, and the results were amazing.
Owais Pervaiz
[email protected]This braised quail recipe was an absolute delight! The meat was tender and succulent, and the white wine sauce was rich and flavorful. I served it over mashed potatoes, and it was a perfect meal.