QUAIL AND LENTIL CASSEROLE

Quail and Lentil Casserole image

Provided by Marian Burros

Categories dinner, casseroles, one pot, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

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Ingredients

1 heaping cup dried lentils, rinsed
6 quail, halved
Salt to taste
Freshly ground pepper to taste
3 or 4 tablespoons flour
1 tablespoon unsalted butter
2 tablespoons olive oil
4 slices bacon, cut into small pieces
1 medium onion, finely chopped
2 large cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pound ripe plum tomatoes, chopped
1 gallon chicken stock
1/2 cup dry red wine Additional thyme for garnish, optional

Steps:

Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
Season the quail with salt and pepper and dredge lightly with flour.
Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
Add the bacon, and cook until it is crisp. Drain, and pat dry.
Add the onion, garlic and thyme, and cook gently until the onion has softened.
Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 10 grams, Sodium 2119 milligrams, Sugar 14 grams, TransFat 0 grams