Baked Quail In Sherry Sauce
Baked quail in a rich sherry sauce features tender poultry with savory flavors, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Soak quail overnight in 3 cups milk.
- Salt and pepper the quail and roll in flour.
- Brown the quail in butter, then place in a baking dish.
- Pour off half of the drippings.
- Saute onion and bell pepper in the same skillet.
- Add cream of chicken soup, white sherry, and 1/2 cup milk.
- Stir well and pour over the quail.
- Cover and bake at 300°F for 30 to 40 minutes.
Tips & Substitutions
Soaking the quail in milk overnight not only tenderizes the meat but also enhances its flavor. If you don't have white sherry, consider using a splash of white wine or even chicken broth for a different taste. Ensure the quail is well-seasoned before rolling it in flour to achieve a crispy texture. For a twist, try adding herbs like thyme or rosemary to the sautéed onion and bell pepper.
Serving Suggestions
Baked quail in sherry sauce pairs beautifully with a side of fluffy rice or creamy mashed potatoes to soak up the sauce. Consider a fresh green salad or steamed vegetables for a light accompaniment. For a heartier meal, serve alongside rice pilau casserole for a delicious blend of flavors that complements the dish perfectly.
Storage & Reheating
Leftover baked quail can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the quail in a preheated oven at 350°F for about 15-20 minutes, covered with foil to retain moisture. This method helps revive the dish without drying it out, ensuring it remains flavorful and tender.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Quail In Sherry Sauce contains roughly 490 calories, with 29g protein, 40g carbohydrates, and 23g fat. It is an excellent source of protein (58% of the Daily Value) and iron (31% of the Daily Value). Note that it is relatively high in sodium, at 1610mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of quail?
Yes, you can substitute chicken for quail in this recipe. However, adjust the cooking time as chicken will take longer to cook through. Use bone-in chicken pieces for best results, and ensure they reach an internal temperature of 165°F before serving.
What can I use instead of cream of chicken soup?
If you don't have cream of chicken soup, you can make a simple substitute by mixing equal parts of sour cream and chicken broth with a bit of flour to thicken. This will provide a creamy consistency and enhance the flavor of the dish.
Can I freeze the baked quail?
Yes, you can freeze the baked quail. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and follow the reheating instructions to ensure it remains juicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).