Quail
A hearty and flavorful dish featuring tender quail braised with fresh vegetables, white wine, and sherry, perfect for an elegant dinner for 6 to 8 guests.
Ingredients
Instructions
- Saute chopped tomatoes, chopped onion, sweet chili, and chopped garlic in olive oil until onions are clear. Add sage or spices to taste.
- Brown the quail in olive oil and add to the vegetable mixture.
- Pour in 1 cup dry white wine and 1/2 cup sherry.
- Cover and cook in a 300°F (150°C) oven for 1 1/2 to 2 hours, slowly.
- Check if the quail are done when legs and wings separate easily.
Tips & Substitutions
For best flavor, marinate the quail in the wine and sherry for 2 hours before cooking. Substitute the quail with chicken thighs if unavailable, adjusting cooking times accordingly. You can also add herbs like thyme or rosemary for an aromatic touch, similar to those used in Mediterranean recipes.
Serving Suggestions
Serve the quail over a bed of fluffy couscous or alongside a fresh salad for a complete meal. A glass of the same dry white wine used in cooking pairs beautifully with this dish. Consider serving with Mediterranean Pasta Toss for a delightful side.
Storage & Reheating
Store leftover quail in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, ensuring they are heated through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Quail contains roughly 268 calories, with 30g protein, 13g carbohydrates, and 8g fat. It is an excellent source of protein (60% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin C. At about 268 calories per serving, it is a lighter, protein-rich choice.
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 frozen quail for this recipe?
Yes, you can use frozen quail. Just ensure they are fully thawed before cooking. This may require additional marination time to ensure they absorb flavors well.
What can I substitute for dry white wine?
If you prefer not to use wine, replace it with chicken broth or a mix of apple cider vinegar and water. This will provide acidity and enhance the flavor of the dish.
How do I know when the quail is fully cooked?
The quail is done when the legs and wings separate easily from the body, and the internal temperature reaches 165°F (75°C). Using a meat thermometer can help ensure accurate cooking.
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).