Directions:
- Preheat oven to 350°; tie the legs of the quail together with kitchen twine.
- Season quail with salt and pepper.
- Place the flour in a shallow dish and lightly season with salt and pepper.
- Coat the quail in the flour, shaking off the excess.
- To cook: heat the oil in a large ovenproof skillet over med-high heat.
- Add the quail without crowding and sear on both sides until the birds are a dark, golden brown, about 3 minutes per side.
- Sprinkle thyme sprigs over the birds and transfer the skillet to the oven.
- Continue cooking until the quail are cooked through but still pink, an additional 8-10 minutes.
- Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with foil to keep them warm.
- Make the sauce: pour off the excess oil; place the skillet on top or the stove over high heat.
- Add in the red wine and stir with a wooden spoon to loosen any browned bits from the bottom.
- Decrease heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8-10 minutes.
- Add in the stock and continue to simmer until reduced by half, about 5 minutes.
- Taste and adjust for seasoning with salt and pepper.
- Whisk in the butter.
- Return the quail to the sauce and spoon the sauce over to coat; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.48 Kcal (1245 kJ) | ||
| Calories from fat | 159.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.68g | 27% | |
|---|---|---|---|
| Cholesterol | 330.41mg | 110% | |
| Sodium | 113mg | 5% | |
| Potassium | 165.07mg | 4% | |
| Total Carbs | 18.61g | 6% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 8.24g | 16% | |
| Iron | 1.7mg | 10% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 196.21 Kcal (821 kJ) | ||
| Calories from fat | 104.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 27% | |
|---|---|---|---|
| Cholesterol | 217.92mg | 110% | |
| Sodium | 74.53mg | 5% | |
| Potassium | 108.87mg | 4% | |
| Total Carbs | 12.27g | 6% | |
| Sugars | 0.79g | 5% | |
| Dietary Fiber | 0.41g | 3% | |
| Protein | 5.44g | 16% | |
| Iron | 1.1mg | 10% | |
| Calcium | 21.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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