Roast Quail Stuffed with Swiss Chard and California Raisins

Submitted by: Hubert Keller

California raisins, Swiss chard and pine nuts lend subtle flavors to wine-sauced quail.

Details

INGREDIENTS

    Stuffing

    • 1/2 cup California raisins
    • 1 or 2 slices bacon
    • 1 1/2 pounds very leafy, thin-stemmed Swiss chard
    • 3 tablespoons minced onion
    • 1 small garlic clove, finely minced
    • 1 tablespoon pine nuts, toasted
    • Salt and freshly ground pepper

    Quail

    • 4 quail; boneless and on the large side
    • 2 tablespoons olive oil
    • Salt and freshly ground pepper
    • 1 small carrot, diced
    • 1 small onion, diced
    • 2 cups red wine, e.g., Cabernet or Zinfandel
    • 2 sprigs thyme
    • 1 1/2 cups chicken or vegetable broth
    • 1 bunch thyme; for garnish

    PROCEDURE

    Stuffing

    Preheat oven to 375°F. Soak raisins in a little warm water for 10 minutes; then drain. Chop bacon into 1/4-inch pieces; sauté until crisp and remove to a paper towel. Pour off all but 1 tablespoon of fat. Set aside. Run a knife along chard stalks to remove leaves. Wash leaves thoroughly in as many changes of water as necessary to get rid of sand and grit. Drain and cut them roughly into 2-inch wide strips. Heat a large sautépan, over medium-high heat. Add 1 tablespoon bacon fat and onion. Cook 3 minutes until translucent. Add garlic, turn heat to high and add Swiss chard. Cook until leaves are wilted, but still green, and liquid has evaporated. Remove from heat and let cool. Add bacon, California raisins and pine nuts. Season with salt and pepper.

    Quail

    Divide chard mixture and stuff each quail. Brush quail on all sides with 2 tablespoons olive oil and season with salt and pepper. Lay on their sides in a small roasting pan and surround birds with carrots and onion. Roast in preheated oven at 375°F for 4 minutes. Turn and roast for another 4 minutes. Then turn the birds, breast upwards, and roast for another 4 to 5 mintes, until temperature at center reaches 170°F. Remove quail from oven; arrange them on a warm serving platter. Cover with aluminum foil and keep warm. Pour excess fat from roasting pan and deglaze pan with red wine. Add thyme; bring to a boil and reduce to 2 tablespoons of liquid. Add chicken broth; simmer for 5 to 6 minutes. Check seasoning. Strain and spoon sauce over quail. Garnish with fresh thyme.

    Nutrition Facts Per Serving

    Calories 560 (43% from fat); Total Fat 27g (sat 7g, mono 12g, poly 5g, trans 0g ); Cholesterol 90mg; Protein 31g; Carbohydrate 31g; (Dietary Fiber 5g; Sugars 21g; ); Iron 9mg; Sodium 630mg; Calcium 144mg; Potassium 1372mg

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