QUAIL WITH CHESTNUTS AND RAISINS

Quail With Chestnuts and Raisins image

You may not associate the Loire Valley with game, but the hunt, especially for birds, is important in that region of France. I had that in mind when I decided on a seasonal preparation for quail, dressed up with chestnuts, raisins, a shot of gingery heat and a splash of port. It would pair well with cabernet franc from the region.

Provided by Florence Fabricant

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup raisins
1/2 cup port
12 quail, all but legs and wings deboned
Salt and black pepper
3 tablespoons unsalted butter
1 large shallot, minced
1 tablespoon minced fresh ginger
18 roasted chestnuts, halved (fresh, frozen or vacuum-packed)
1/2 cup well-seasoned chicken stock
6 sprigs fresh thyme

Steps:

Place raisins in a bowl, add port and set aside. Season quail with salt and pepper. Heat oven to 350 degrees.
Melt butter in a large heavy skillet on medium-high. Add as many quail as will fit comfortably, breast side down. Sauté until breast is well browned. Transfer quail, breast side up, to a baking dish that can go to the table and continue sautéing until all the quail are browned. Quail can be slightly overlapping in the dish.
Reduce heat in pan to medium-low, add shallot and ginger and sauté until soft. Add raisins with port and the chestnuts. Add stock. Let simmer about a minute. Check seasonings and pour over quail in the baking dish. Place thyme on top. Bake uncovered about 20 minutes for medium; timing can be adjusted according to taste.

Nutrition Facts : @context http, Calories 631, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 33 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 765 milligrams, Sugar 9 grams, TransFat 0 grams