BUTTER-BRAISED QUAIL WITH CARROTS AND SOY

Butter-Braised Quail With Carrots and Soy image

Provided by Mark Bittman

Categories dinner, easy, quick, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

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Ingredients

6 tablespoons butter
8 quail, patted dry and left whole
1 pound carrots, trimmed and cut into bite-size pieces (or use baby carrots)
1/2 cup not-too-dry white wine, stock or water
1 tablespoon soy sauce

Steps:

Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high. Brown quickly on each side, for a total of about 5 minutes. Stir in carrots, then turn heat to medium-low and cover.
Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time. Remove cover and put birds and carrots on a platter; keep warm.
Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2. Turn off heat; stir in soy sauce. Spoon sauce over birds and serve immediately.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 21 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 18 grams, Sodium 417 milligrams, Sugar 6 grams, TransFat 1 gram