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–+ servings

Quail with Pearl Onions and Pine Nuts

Codornices con Cebolletas y Piñones
Couverts4
Preparation 20 minutes
Preparation time:35 minutes
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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
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Course; Poultry
Cuisine; European / Spain