Quail Baked in Wine
Elevate your dinner table with this rustic and elegant Quail Baked in Wine recipe, a dish that combines tender, golden-browned quail with the rich, aromatic flavors of dry white wine, garlic, and fresh thyme. Oven-baked alongside hearty baby potatoes and sweet carrots, this dish offers a perfect balance of savory and comforting notes, ideal for special occasions or a luxurious weeknight treat. The quails are first seared to perfection, locking in their juices, then nestled into a fragrant wine-infused stock to bake until irresistibly tender. Garnished with a sprinkle of fresh parsley for a pop of color and freshness, this one-pan meal is as visually stunning as it is delicious. Whether you're entertaining guests or simply indulging in something extraordinary, this recipe offers restaurant-quality flavor with the ease of home cooking. A delightful way to highlight quail, this wine-baked masterpiece pairs beautifully with crusty bread and your favorite crisp salad.
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Recipe Information
Ingredients
- 4 quail
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 yellow onion, finely chopped
- 1 cup dry white wine
- 1 cup chicken stock
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 baby potatoes, halved
- 2 carrots, peeled and cut into chunks
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quails under cold running water and pat them dry with paper towels.
Season the quails generously with salt and pepper on all sides.
In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium-high heat.
Sear the quails for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the minced garlic and chopped onion. Sauté for 3-4 minutes, or until fragrant and softened.
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Cook for 2-3 minutes to slightly reduce the wine.
Add the chicken stock, thyme sprigs, and bay leaf to the skillet. Stir to combine.
Nestle the quails into the skillet, so they are partially submerged in the liquid.
Arrange the baby potatoes and carrot chunks around the quails.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 40 minutes, then remove the cover and bake for an additional 10-15 minutes to allow the quails to brown.
Remove the skillet from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley before serving. Serve the quails with the potatoes, carrots, and the flavorful wine sauce spooned over the top.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 6.8 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1746 mg | 37% | |
*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.
