Codornices con Cebolletas y Piñones
Quail with Pearl Onions and Pine Nuts
Codornices con Cebolletas y Piñones
Ingredients
- 2 quail each butterflied (split in half)
- Kosher or sea salt to taste
- 2 tablespoons olive oil
- 8 pearl onions halved lengthwise
- 2 medium carrots peeled and thinly sliced
- 1 garlic clove finely chopped
- 2 tablespoons finely chopped jarred piquillo pepper or pimiento
- ½ cup dry white wine
- ¼ cup chicken broth or vegetable broth
- 2 tablespoons pine nuts
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- Freshly ground black pepper to taste
Instructions
- Season the quail with salt.
- Heat olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
- Add the quail and cook, turning once, until browned on both sides.
- Transfer to a platter.
- Add the pearl onions, carrots, and garlic to the casserole dish.
- Reduce the heat to low, cover, and cook until the onions are tender.
- (This step can be prepared ahead.
- )
- Return the quail and any juices to the casserole dish.
- Add piquillo peppers, white wine, broth, pine nuts, parsley, thyme, bay leaf, salt, and pepper.
- Cover and cook for 15 to 20 minutes more or until the quail are just tender.
- Transfer the quail to a warm serving platter (or individual casserole dishes).
- Cook the sauce for an additional 1 to 2 minutes.
- Remove the bay leaf.
- Pour the sauce over the quail and serve hot.
Notes & Wine Advice
This dish is ideal as a main course or a delightful tapa, and it pairs well with a side of couscous or roasted vegetables.
Nutrition values
Calories: 320 kcal