Marinated Quail with Olives, Cinzano, Potatoes and

Name: Marinated Quail with Olives, Cinzano, Potatoes and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 boneless quail; 8 tbsp. honey; 1 cup olive oil; 4 tbsp. olive oil; 1/4 cup balsamic vinegar; 2 tbsp. freshly ground black pepper; 2 russet potatoes, peeled and sliced into 1/2-inch cubes; 1/2 cup gaeta olives, drained; 1 fennel bulb, stalk trimmed and julienned; 3 cloves garlic, thinly sliced; 8 oz. Cinzano Rosso; 2 oz. sweet butter; Salt, to taste; Freshly ground black pepper, to taste

Servings: persons

8 boneless quail
8 tbsp. honey
1 cup olive oil
4 tbsp. olive oil
1/4 cup balsamic vinegar
2 tbsp. freshly ground black pepper
2 russet potatoes, peeled and sliced into 1/2-inch cubes
1/2 cup gaeta olives, drained
1 fennel bulb, stalk trimmed and julienned
3 cloves garlic, thinly sliced
8 oz. Cinzano Rosso
2 oz. sweet butter
Salt, to taste
Freshly ground black pepper, to taste

1
Prepare one day ahead: Wash and pat dry quail.
2
Combine honey, 1 cup olive oil, balsamic vinegar and fresh black pepper in a large mixing bowl until well mixed.
3
Toss quail in and mix until well coated.
4
Allow to marinate overnight in refrigerator or for 2 hours at room temperature.
5
Light barbecue or preheat broiler.
6
In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil over medium-high heat.
7
Drain potato cubes and shake dry.
8
Add potatoes to hot oil and saute until light brown, stirring constantly (about 4 to 5 minutes).
9
Add olives, fennel and garlic and continue cooking 4 to 5 minutes until fennel is softened but still firm.
10
Add Cinzano, flame and boil 2 minutes until reduced by half.
11
Remove from heat and add butter.
12
Set aside.
13
Season quail with salt and pepper.
14
Cook quail on barbecue or under broiler until medium, watching carefully not to burn the skin (about 3 minutes on each side, depending on heat source).
15
Bring potato mixture to a boil and stir until butter is incorporated yet vegetables are very moist.
16
Place quail in center of warm serving plates, pour potato mixture over and serve immediately.

903

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 8 boneless quail, 8 tbsp. honey, 1 cup olive oil, 4 tbsp. olive oil, and more.

Yes, Marinated Quail with Olives, Cinzano, Potatoes and Fennel 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!

Marinated Quail with Olives, Cinzano, Potatoes and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions