Quail Delight: A Gourmet Quail Recipe for Cooking and Serving Mastery
Ingredients
- 4 quails (whole including bones)
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1 cup chicken stock
- 2 cloves garlic, minced
- 1 small red onion, diced
- 1/2 cup button mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
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Wash the quails under cold running water and pat them dry with paper towels.
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Preheat the oven to 400°F (200°C).
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Season the quails all over with salt and pepper.
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Heat olive oil in a large oven-safe skillet over medium heat. When the oil is hot, brown the quails on all sides. This should take about 6-8 minutes.
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Remove the quails from the skillet temporarily and sauté the garlic and onion in the same skillet until fragrant and lightly golden, about 2-3 minutes.
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Add in the mushrooms and cook for another 2 minutes, stirring occasionally.
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Add the wine to the skillet, scraping up any brown bits from the bottom of the pan. Let the wine reduce by half.
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Return the quails to the skillet and sprinkle with thyme and oregano. Pour chicken stock into the skillet. Bring to a simmer.
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Cover the skillet with a lid or foil, and transfer to the preheated oven. Cook for 30-35 minutes, until the quails are cooked through and the juices run clear when you pierce the thickest part of the thigh.
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Remove quails from the oven and let them rest for a few minutes before carving.
- Serve the Quail Delight plated with some of the pan juices and garnish with fresh parsley, if desired.
Enjoy your delicious Gourmet Quail!
