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Quail With Chestnuts and Raisins

5.0(20)

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.

by Florence Fabricant

Open original recipe

Dinner, Main Course

Servings

(4–6)

Total time

45 min

Calories / serving

1745 kcal

Ingredients (10)

serves

1/2 cup raisinsraisins
1/2 cup port
12 quail, all but legs and wings debonedquail
Salt and black pepperpepper
3 tablespoons unsalted butterbutter
1 large shallot, mincedshallot
1 tablespoon minced fresh gingerginger
18 roasted chestnuts, halved (fresh, frozen or vacuum-packed)chestnut
1/2 cup well-seasoned chicken stock
6 sprigs fresh thymethyme

Instructions (3 steps)

01Place raisins in a bowl, add port and set aside. Season quail with salt and pepper. Heat oven to 350 degrees.
02Melt 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.
03Reduce 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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Rich recipe — supports nutrition-aware planning.