Quail With Chestnuts and Raisins

By Florence Fabricant

Quail With Chestnuts and Raisins
Chester Higgins Jr./The New York Times
Total Time
45 minutes
Rating
5(20)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • ½cup raisins
  • ½cup port
  • 12quail, all but legs and wings deboned
  • Salt and black pepper
  • 3tablespoons unsalted butter
  • 1large shallot, minced
  • 1tablespoon minced fresh ginger
  • 18roasted chestnuts, halved (fresh, frozen or vacuum-packed)
  • ½cup well-seasoned chicken stock
  • 6sprigs fresh thyme
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1745 calories; 104 grams fat; 31 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 25 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 161 grams protein; 2100 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place raisins in a bowl, add port and set aside. Season quail with salt and pepper. Heat oven to 350 degrees.

  2. Step 2

    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.

  3. Step 3

    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.

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5 out of 5
20 user ratings
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Comments

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JCM

This is an excellent recipe. I halved all ingredients for 4 quail and it worked very well.

Sue Llewellyn

Even as someone who's generally put off by "sweetish" sauces or bases for meat or poultry, I have to say this is a WINNER! (In addition to its ease/simplicity, it lends itself readily to doubling or halving, as the occasion requires.)

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