Poached Quail
Elevate your culinary repertoire with this elegant Poached Quail recipe, a dish that combines tender, delicately cooked quail with the complex, aromatic flavors of a herb-infused broth. Using a blend of chicken or vegetable stock, dry white wine, fragrant shallots, whole garlic cloves, fresh thyme, and spices, the quails are gently poached to perfection, ensuring a succulent, melt-in-your-mouth texture. The strained and reduced poaching liquid is transformed into a luxurious sauce enriched with butter, creating the perfect finishing touch. Ideal for a special occasion or an impressive dinner centerpiece, this recipe pairs beautifully with sides like creamy mashed potatoes, roasted vegetables, or crusty bread. Simple yet sophisticated, it’s a show-stopping dish that highlights the art of poaching and will tantalize your taste buds.
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Recipe Information
Ingredients
- 4 whole quail
- 4 cups chicken or vegetable stock
- 1 cup dry white wine
- 2 medium shallots
- 3 whole garlic cloves
- 4 sprigs fresh thyme
- 1 whole bay leaf
- 1 teaspoon peppercorns
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons, chopped fresh parsley
Instructions
Prep the quails by rinsing them under cold water. Pat dry with paper towels and set aside.
In a large pot or deep saucepan, combine the chicken or vegetable stock and dry white wine. Bring the mixture to a gentle simmer over medium heat.
Peel and finely chop the shallots. Add them to the simmering liquid along with the whole garlic cloves, fresh thyme sprigs, bay leaf, peppercorns, and kosher salt. Let the flavors infuse for about 5 minutes.
Carefully submerge the quails into the poaching liquid. Ensure they are fully covered by the liquid. If necessary, add more stock or wine.
Reduce the heat to low and poach the quails gently for about 20–25 minutes, or until the internal temperature of the quail reaches 165°F (74°C) and the meat is tender.
Using tongs or a slotted spoon, carefully remove the quails from the pot and set them aside on a plate. Cover loosely with aluminum foil to keep warm.
Strain the poaching liquid through a fine mesh sieve to remove the solids. Return about 1 cup of the liquid to the pot and reduce it over medium heat until slightly thickened, about 5–7 minutes.
Stir in the unsalted butter until melted and silky. Taste the sauce and adjust seasoning with salt if needed.
To serve, place each quail on a plate and drizzle with the reduced sauce. Garnish with freshly chopped parsley. Serve warm with your choice of side dishes.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5219 mg | 227% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.7 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 225 mg | 17% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 1943 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
