Broiled Quail with Braised Fennel
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With rich flavour and plump breasts, quails are delicious and best eaten by hand. For a formal table, you might want to provide finger bowls of warm water with a slice of lemon for each guest. Instead of broiling, you could also grill the birds over medium-high heat. Serve with rice accented with a bit of saffron.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 457 |
| pro | 41 g |
| total fat | 29 g |
| sat. fat | 9 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 145 mg |
| sodium | 484 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 55% |
| vit A | 15% |
| vit C | 18% |
| folate | 10% |
Suggested Recipes
-
8 jumbo or 12 regular quails (4 lb/2 kg total)
6 cloves garlic, minced
1/4 cup (50 mL) extra-virgin olive oil
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) brandy
2 tsp (10 mL) chopped fresh oregano (or 1 tsp/5 mL dried)
2 tsp (10 mL) fennel seeds
1-1/2 tsp (7 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) cayenne pepper
lemon wedges
Braised Fennel:
2 fennel bulbs
2 tbsp (25 mL) butter
1/2 cup (125 mL) sodium-reduced chicken stock
1/4 cup (50 mL) dry white wine (optional)
1/4 tsp (1 mL) each salt and pepper
Preparation:
Holding each quail breast side down and using scissors, cut along both sides of backbone and remove bone. In large bowl, sprinkle quails with garlic, oil, lemon juice, brandy, oregano, fennel seeds, salt, pepper and cayenne; toss to coat insides and outsides evenly. Cover and marinate in refrigerator for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Braised Fennel: Meanwhile, cut stalks from fennel, reserving handful of fronds. Cut each bulb into 6 or 8 wedges. In large skillet, melt butter over medium-high heat; fry fennel, turning often, until lightly browned, about 10 minutes. Pour in stock, 1/2 cup (125 mL) water, wine (if using), salt and pepper; cover and simmer over medium heat until tender, about 15 minutes.
Uncover and cook over high heat until liquid is reduced enough to cling to fennel, 6 to 8 minutes; keep warm. Sprinkle with reserved fronds before serving.
Arrange quail, skin side up, on greased rack on baking sheet; broil about 5 inches (12 cm) from heat until golden, about 5 minutes. Turn and broil until juices run clear when quail is pierced and just a hint of pink remains at centre, 5 minutes for regular quail, 6 to 8 minutes for jumbo. Turn and broil until browned, 3 to 5 minutes. Serve with fennel and lemon wedges.
Braised Fennel: Meanwhile, cut stalks from fennel, reserving handful of fronds. Cut each bulb into 6 or 8 wedges. In large skillet, melt butter over medium-high heat; fry fennel, turning often, until lightly browned, about 10 minutes. Pour in stock, 1/2 cup (125 mL) water, wine (if using), salt and pepper; cover and simmer over medium heat until tender, about 15 minutes.
Uncover and cook over high heat until liquid is reduced enough to cling to fennel, 6 to 8 minutes; keep warm. Sprinkle with reserved fronds before serving.
Arrange quail, skin side up, on greased rack on baking sheet; broil about 5 inches (12 cm) from heat until golden, about 5 minutes. Turn and broil until juices run clear when quail is pierced and just a hint of pink remains at centre, 5 minutes for regular quail, 6 to 8 minutes for jumbo. Turn and broil until browned, 3 to 5 minutes. Serve with fennel and lemon wedges.
Tags:
Main Course; Poultry-Other; Vegetables; Skillet; Broil; Entertaining;
Source
Canadian Living Magazine: January 2008
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