Poached Quail And Apples
Poached quail filled with apples, mushrooms, onion, and garlic, cooked in cider and wine, resulting in tender poultry with rich flavors, perfect for elegant dinners.
Ingredients
Instructions
- Chop apples, mushrooms, onion, and garlic; mix and fill the cavity of each quail with this mixture.
- Combine flour, seasoned salt, and MSG in a bowl.
- Wet the quail and dredge in the flour mixture to coat the birds.
- In a deep skillet, melt butter and add apple cider and apple wine.
- Place the prepared quail in the skillet and simmer for 1 hour or until the quail are cooked through.
- Remove the quail from the skillet and add apple butter to the drippings to thicken and make gravy.
- Serve the poached quail on a bed of wild rice, garnished with apple slices and mushrooms.
Tips & Substitutions
For a richer flavor, consider adding herbs such as thyme or rosemary to the apple and mushroom mixture. If quail is hard to find, Cornish hens or chicken thighs can be suitable substitutes. To enhance the dish, use homemade apple cider and wine if available. Be careful not to overcook the quail, as they can become dry quickly.
Serving Suggestions
Serve the poached quail on a bed of wild rice for a hearty meal, garnished with fresh apple slices and sautéed mushrooms. This dish pairs beautifully with a light salad or steamed green vegetables. For a complete experience, consider serving it alongside a glass of apple wine or a crisp white wine to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the quail in a skillet over low heat, adding a splash of apple cider or broth to keep them moist. Cover the pan to help retain moisture and heat thoroughly without drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Poached Quail And Apples contains roughly 231 calories, with 10g protein, 25g carbohydrates, and 11g fat. It is an excellent source of vitamin D (131% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 614mg per serving (27% 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 different types of apples for this recipe?
Yes, you can use a variety of apples to enhance the flavor profile. Tart apples like Granny Smith will add a nice contrast to the richness of the quail, while sweeter varieties like Fuji or Honeycrisp will complement the dish well. Feel free to mix and match to your preference.
What can I do if I don't have apple wine?
If you don't have apple wine, a dry white wine or even a splash of cider vinegar mixed with water can be a good substitute. This will still provide acidity and depth to the dish without overpowering the flavors of the quail and apples.
How do I know when the quail is cooked through?
To check if the quail is cooked through, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Additionally, the juices should run clear when pierced at the thickest part of the thigh. If unsure, it's best to err on the side of caution and cook a bit longer.
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).