Yield: 6 servings
Quail marinated in olive oil, thyme, pepper and lemon zest. Cooked with carrots, onion celery, garlic and thyme. Then, boiled with a red wine sauce made with chicken stock, pinot noire, peppercorns, rosemary. Next, quail legs and breasts fried in the red wine sauce. With a side of green beans that have been cooked in olive oil and seasoned with pepper with the red wine sauce lightly drizzled on top.
Ingredients:
- 6 whole bone in quail approximately 375 grams (13oz) each
Marinade:
- Zest of 2 lemons
- 1 teaspoon (5ml) dried thyme
- 1 teaspoon (5ml) pepper
- ¼ cup (60ml) olive oil
- 2 large carrots peeled
- 1 medium Spanish onion
- 1 whole garlic head cut in half exposing all bulbs
Sauce:
- 2 cups (500ml) chicken stock
- 1 cup (250ml) Pinot Noir red wine
- 2 teaspoons (10ml) whole peppercorns
- 2 teaspoons (10ml) dried rosemary
- 1 teaspoon (5ml) dried thyme
- Olive oil for drizzling
Method:
Remove the breast and legs from the quail leaving the skin intact. You will have 12 legs, and 12 breasts. Reserve the carcass.
In a small bowl, mix together dried thyme, pepper, zest from the lemons and olive oil. Mix to combine. Place quail breasts and legs in a re-sealable bag. Add the marinade and toss to coat. Marinade in the refrigerator for 4 hours.
Dice the carrots into ½ inch (1.25cm) dice. Dice the onion ½ inch (1.25cm).
Place the quail carcasses, carrots, onion, garlic, dried thyme on a foil lined tray. Drizzle with olive oil and toss to coat.
Place tray in a preheated 350F (176°C) oven. Roast until the vegetables are soft and caramelized and bones are deep and golden. About 40 minutes. Stir occasionally.
Remove from oven tip all the bones and vegetables into a medium saucepan.
Add the chicken stock, red wine and rosemary to the pot. Place the pot over medium heat and bring to a simmer, allow liquid to slowly reduce to half the volume.
Strain the sauce and skim and remove any fats on the surface. Return to low heat to keep warm.
Remove quail from baggie and season both sides with salt and pepper.
Allow meat to come to room temperature.
Place a non-stick large pan over medium-high heat. Add enough olive oil to coat the pan and heat for 1 minute or until oil is shimmering.
Place the quail breasts and legs skin side down in the pan being sure not to overcrowd. Cook without moving for about 4 minutes. Flip when the meat is crispy and golden brown. Continue to cook the other side for approximately 2 minutes or until desired doneness. Note: quail is best served medium to medium rare due to the low fat content in the flesh. Repeat with remaining quail.
Remove meat and drizzle with delicious quail sauce.
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