Roast Quail With Apples And Pecans
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
59
Spice
52
Sweetness
41
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Olive Oil1 cup
Corn Bread (crumbled)1 cup
Chicken Broth4 tbsps
Unsalted Butter (melted)1 tbsp
CanolaDirections:
1
Preheat the oven to 450°F
2
Quarter and core the apples
3
Dice half of them and set aside
4
Thinly slice the remainder lengthwise and set aside
5
In a medium sauté pan, heat the olive oil over medium-high heat
6
Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes
7
Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine
8
Season with salt and pepper
9
Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside
10
Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine
11
Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other
12
Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes
13
Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color
14
Remove the string from the quail before serving
15
Preheat the oven to 450°F
16
Quarter and core the apples
17
Dice half of them and set aside
18
Thinly slice the remainder lengthwise and set aside
19
In a medium sauté pan, heat the olive oil over medium-high heat
20
Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes
21
Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine
22
Season with salt and pepper
23
Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside
24
Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine
25
Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other
26
Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes
27
Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color
28
Remove the string from the quail before serving
29
TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights