Butter-Braised Quail With Carrots and Soy

5.0(7)

by Mark Bittman

Dinner, Easy, Quick, One Pot, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

1781 kcal

Ingredients (5)

serves

6 tablespoons butterbutter
8 quail, patted dry and left wholequail
1 pound carrots, trimmed and cut into bite-size pieces (or use baby carrots)carrot
1/2 cup not-too-dry white wine, stock or water
1 tablespoon soy saucesoy-sauce

Instructions (3 steps)

01Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high. Brown quickly on each side, for a total of about 5 minutes. Stir in carrots, then turn heat to medium-low and cover.
02Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time. Remove cover and put birds and carrots on a platter; keep warm.
03Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2. Turn off heat; stir in soy sauce. Spoon sauce over birds and serve immediately.

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Rich recipe — supports nutrition-aware planning.