Quail Escabeche (Caille en Escabeche)
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 cup dry white wine
- 1/2 cup raisins
- 1 garlic clove, finely chopped
- Carbohydrate 15 g(5%)
- Cholesterol 58 mg(19%)
- Fat 9 g(14%)
- Fiber 3 g(10%)
- Protein 16 g(33%)
- Saturated Fat 3 g(13%)
- Sodium 75 mg(3%)
- Calories 226
Preparation Preheat oven to 350°F with rack in middle. Pat quail dry and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear quail, breast side down, until golden, 3 to 4 minutes. Transfer to a plate. Add fennel, shallots, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and sauté until fennel is pale golden, 5 to 7 minutes. Stir in lemongrass, raisins, cinnamon stick, and wine. Bring to a boil, then cover pot and braise in oven 30 minutes. Nestle quail, breast side up, in vegetables, then cover and braise until thighs pull easily from joints, about 20 minutes. Cool completely, uncovered. Serve at room temperature, drizzled with olive oil. Cooks' note:Quail can be made 1 day ahead and chilled.
Preparation Preheat oven to 350°F with rack in middle. Pat quail dry and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear quail, breast side down, until golden, 3 to 4 minutes. Transfer to a plate. Add fennel, shallots, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and sauté until fennel is pale golden, 5 to 7 minutes. Stir in lemongrass, raisins, cinnamon stick, and wine. Bring to a boil, then cover pot and braise in oven 30 minutes. Nestle quail, breast side up, in vegetables, then cover and braise until thighs pull easily from joints, about 20 minutes. Cool completely, uncovered. Serve at room temperature, drizzled with olive oil. Cooks' note:Quail can be made 1 day ahead and chilled.
