I like to make this dish when I have very familiar friends for dinner, because it requires using your fingers, and lots of napkins. I prepare it in my large Le Creuset pan, because I can have it simmering away while the guests arrive, then bring it directly to the pan. Served with a rustic bread, and a rice pilaf, and a good bottle of Pinot Gris, or if you prefer red, Pinot Noir. Use farmed quail, NOT the days catch with the shotgun pettets inside. I usually serve a rustic apple pie with ice cream for dessert, it seems to compliment the dinner.
Portion size6 servings
Credits :Tammy Gil
Place quail on cutting board, press down on quail with hand to slightly flatten, this will break some of the quail bones, cut quail in half, remove any tiny feathers, rinse, pat dry and place in large ziplock bag, repeat with all quails. To ziplock bag, add 1/2 of the minced garlic, the olive oil and 1/2 of the dried rosemary, coat quail, with mixture then let marinate 20 minutes or so. Meanwhile dice bacon, onion, and dried apricots, set aside. Heat large heavy bottom pan (pan needs to have a lid) brown quail 3 to 4 at a time, once browned, remove from pan and set aside, continue until all quail are done. In same pan saute bacon until brown, add onion, and celery, saute for 10 minutes, and garlic. Return quail to pan, and any accumulated juices, spoon some the the bacon mixture over the top the the quail. Add salt, pepper, bay leaves, the remaining rosemary, paprika, diced apricots, and white wine. Cover and simmer 1 hour. Remove from heat, add more salt if needed and toss with parsley, enjoy.