Quail Escabeche (Caille en Escabeche)

1. 1

   Preheat oven to 350F with rack in middle.

2. 2

   Pat quail dry and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

3. 3

   Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers.

4. 4

   Sear quail, breast side down, until golden, 3 to 4 minutes.

5. 5

   Transfer to a plate.

6. 6

   Add fennel, shallots, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and saute until fennel is pale golden, 5 to 7 minutes.

7. 7

   Stir in lemongrass, raisins, cinnamon stick, and wine.

8. 8

   Bring to a boil, then cover pot and braise in oven 30 minutes.

9. 9

   Nestle quail, breast side up, in vegetables, then cover and braise until thighs pull easily from joints, about 20 minutes.

10. 10

    Cool completely, uncovered.

11. 11

    Serve at room temperature, drizzled with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.