Roast Quail With Apples And Pecans Recipe

Name: Roast Quail With Apples And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 firm tart apples, such as Fuji, Braeburn, or Granny Smith; 1 teaspoon olive oil; 1 carrot, peeled and diced; 1 celery stalk, diced; 2 shallots, diced; 1 cup crumbled; 1/4 cup chicken broth or canned low-sodium broth; 4 tablespoons unsalted butter, melted; 2 thyme sprigs, leaves removed; 1/2 cup pecans, lightly toasted, half roughly chopped; Kosher salt and freshly ground black pepper; 4 semi-boneless quail, wing tips trimmed, rinsed and patted dry; 1 tablespoon canola or olive oil

Servings: persons

2 firm tart apples, such as Fuji, Braeburn, or Granny Smith
1 teaspoon olive oil
1 carrot, peeled and diced
1 celery stalk, diced
2 shallots, diced
1 cup crumbled
1/4 cup chicken broth or canned low-sodium broth
4 tablespoons unsalted butter, melted
2 thyme sprigs, leaves removed
1/2 cup pecans, lightly toasted, half roughly chopped
Kosher salt and freshly ground black pepper
4 semi-boneless quail, wing tips trimmed, rinsed and patted dry
1 tablespoon canola or olive oil

1
Preheat the oven to 450u00b0F.
2
Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.
3
In a medium saute pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and diced apples and saute until softened, about 5 minutes. Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine. Season with salt and pepper.
4
Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside. Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.
5
Heat the oil over high heat in a heavy ovenproof saute pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.
6
Remove the string from the quail before serving.
7
TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 firm tart apples, such as Fuji, Braeburn, or Granny Smith, 1 teaspoon olive oil, 1 carrot, peeled and diced, 1 celery stalk, diced, and more.

Yes, Roast Quail With Apples And Pecans falls under the Soups & Stews 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.

Roast Quail With Apples And Pecans

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