Braised Quail With White Wine Recipe

Name: Braised Quail With White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quail; 1 shallot, finely chopped; 2 tablespoons butter; 1/4 pound mushrooms, chopped; 1 cup white bread crumbs; 2 tablespoons parsley, chopped; 1 tablespoon tarragon, chopped; Coarse salt and freshly ground pepper to taste; 3/4 cup dry white wine; 1 tablespoon peanut oil; 2 cloves garlic, halved, skin and any green part removed; 1/2 cup blanched toasted slivered almonds

Servings: persons

4 quail
1 shallot, finely chopped
2 tablespoons butter
1/4 pound mushrooms, chopped
1 cup white bread crumbs
2 tablespoons parsley, chopped
1 tablespoon tarragon, chopped
Coarse salt and freshly ground pepper to taste
3/4 cup dry white wine
1 tablespoon peanut oil
2 cloves garlic, halved, skin and any green part removed
1/2 cup blanched toasted slivered almonds

1
Wipe the quail dry with paper towels and set aside.
2
Preheat oven to 350 degrees.
3
Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter.
4
Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper.
5
Mix well and moisten with a little of the white wine.
6
Stuff the mixture into the bird cavities.
7
Heat the oil in the skillet.
8
Add the stuffed quail, breast down and brown lightly.
9
Add the remaining wine and the garlic cloves.
10
Cover and bake in the oven for 15 minutes.
11
Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
12
Remove the quail to a heated platter.
13
Bring the sauce in the skillet to a boil over high heat and reduce by about a third.
14
Remove the garlic cloves and season to taste with salt and pepper.
15
Pour the sauce over the quail, sprinkle with almonds and serve.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 quail, 1 shallot, finely chopped, 2 tablespoons butter, 1/4 pound mushrooms, chopped, and more.

Yes, Braised Quail With White Wine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Quail With White Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions