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Quail New Orleans

Diet.Chef's picture
Ingredients
  Quail 14 Ounce, skinned (4 Pieces, About 3 1/2 Ounces Each)
  Enriched all purpose flour 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Shallots 1 Tablespoon, finely chopped
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Tomatoes 2 Medium, blanched, peeled, seeded, and chopped
  White wine 4 Fluid Ounce
  Chicken broth 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1 Tie the wings of each quail to body and tie legs together, using a butcher's twine.
2 In a large plastic bag, add flour, salt, and pepper.
3 Place 1 quail at a time in the bag and shake to coat.

MAKING
4 In a 10-inch skillet, add oil and heat.
5 Add quail to the skillet and brown from all the sides.Set aside on a plate.
6 In the same skillet, add the shallots and saute for 1 minute.
7 Add in the mushrooms and saute for another 1 minute.
8 Stir in tomatoes, wine, and broth and bring to a boil.
9 Return quail to the skillet and lower the heat.
10 Cover and cook for 20 to 25 minutes, until tender.

SERVING
11 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Poultry
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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