Best Braised Quail With Poblano Chiles Saffron And Chorizo Recipes

BRAISED QUAIL

Braised Quail image

A recipe I found in one of my son's cookbooks. I've got 6 jumbo quail in the freezer and plan to make this soon. It looks simple which is how I like my quail! The recipe really didn't give cooking times or quantities of herbs etc but that's ok with me! So, I have put zero in cooking time!

Provided by JustJanS

Categories Quail

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 quail
6 slices pancetta or 6 slices bacon
6 sage leaves, small sprigs ok
rosemary, small sprigs
2 garlic cloves, cut into three each
2 tablespoons olive oil
salt and pepper
sage and rosemary, extra few sprigs
1 cup white wine
chicken stock

Steps:

Clean the quail and pat dry.
Place a slice of pancetta, a sage and rosemary sprig, and a sliver of garlic.
Heat the oil in a large, lidded frying pan and brown the quail all over quickly. Add salt and pepper to taste. Add extra rosemary and sage leaves and the white wine.
Put the lid on, turn the heat down to low and cook very slowly adding more wine and chicken stock as needed. Cook until well done.
Serve with polenta and a salad of radiccio or rocket if you want to.

Nutrition Facts : Calories 424, Fat 26.5, SaturatedFat 6.5, Cholesterol 124.3, Sodium 90, Carbohydrate 2, Sugar 0.6, Protein 32.2

BRAISED QUAIL WITH POBLANO CHILES, SAFFRON, AND CHORIZO

Braised Quail with Poblano Chiles, Saffron, and Chorizo image

Categories Pepper Tomato Braise Sausage Quail Saffron Fall Gourmet

Yield Serves 4

Number Of Ingredients 19

Ingredients

1/2 cup chicken broth or water
1 teaspoon saffron threads
2 onions
4 garlic cloves
2 Spanish chorizo links (about 6 ounces total)
2 large vine-ripened tomatoes
6 whole jumbo quail (6 to 8 ounces each)
freshly ground black pepper
2 teaspoons unsalted butter
2 teaspoons corn or canola oil
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1 large or 2 small fresh or dried bay leaves
2 fresh poblano chiles
1/3 cup packed fresh cilantro leaves
Accompaniments:
lime wedges
polenta or rice

Steps:

Preheat oven to 325°F.
In a small bowl combine broth or water and saffron.
Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic. Remove casings from chorizo and cut sausage into 1/4-inch-thick slices. Peel tomatoes *(see below) and seed. Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.
With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Pat quail dry and season with pepper and salt. In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.
In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.
Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total. While quail is braising, roast and peel poblanos . Wearing rubber gloves, cut chiles into thin strips. Chop cilantro.
Arrange quail on a platter and keep warm. Discard bay leaf and skim any fat from chorizo mixture, if desired. Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.
Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.
To peel tomatoes:
Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.