Quail With Fregola and Olives Recipe

Name: Quail With Fregola and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 quails, butterflied; Salt; pepper; 6 tablespoons extra virgin olive oil; 3 tablespoons black-olive tapenade; 5 cups chicken stock, or as needed; 1/2 cup finely chopped fennel; 1 cup finely chopped onion; 3 garlic cloves, minced; 2 tablespoons tomato paste; Leaves from 3 rosemary sprigs; ⅓ cup pitted black Nicoise olives, chopped; 1 pound fregola (toasted pasta)

Servings: persons

12 quails, butterflied
Salt
pepper
6 tablespoons extra virgin olive oil
3 tablespoons black-olive tapenade
5 cups chicken stock, or as needed
1/2 cup finely chopped fennel
1 cup finely chopped onion
3 garlic cloves, minced
2 tablespoons tomato paste
Leaves from 3 rosemary sprigs
⅓ cup pitted black Nicoise olives, chopped
1 pound fregola (toasted pasta)

1
Rinse the quails, pat them dry and season with salt and pepper.
2
Heat one tablespoon of the oil over medium-high heat in a large saute pan.
3
Brown as many quails, skin side down, as will fit in one layer.
4
Remove seared birds to a platter and repeat with the rest.
5
Mix the tapenade with the remaining olive oil and spread on the uncooked side of each quail.
6
Heat the stock to a simmer in a saucepan.
7
Meanwhile, turn the heat in the saute pan to low, add the fennel, onion and garlic and saute until soft.
8
Stir in the tomato paste, rosemary and olives.
9
Stir in the fregola.
10
Begin adding warm stock, about 1/2 cup at a time, stirring while it is absorbed, as if making risotto.
11
After 20 to 25 minutes, the fregola should be al dente.
12
Add any quail juices from the platter and season with salt and pepper.
13
Heat oven to 400 degrees.
14
Spoon the fregola into a large baking dish.
15
On top of it, arrange the quails, skin side up, slightly overlapping.
16
Bake 20 minutes.

2982

kcal

Calories

278

Fat

Carbs

101

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.

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 13 ingredients. The key ingredients include: 12 quails, butterflied, Salt, pepper, 6 tablespoons extra virgin olive oil, and more.

Yes, Quail With Fregola and Olives falls under the Pasta & Noodles 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!

Quail With Fregola and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions