Preheat oven to 350°F with rack in middle.
Pat quail dry and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear quail, breast side down, until golden, 3 to 4 minutes. Transfer to a plate.
Add fennel, shallots, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and sauté until fennel is pale golden, 5 to 7 minutes. Stir in lemongrass, raisins, cinnamon stick, and wine. Bring to a boil, then cover pot and braise in oven 30 minutes. Nestle quail, breast side up, in vegetables, then cover and braise until thighs pull easily from joints, about 20 minutes. Cool completely, uncovered. Serve at room temperature, drizzled with olive oil.
Cooks' note: Quail can be made 1 day ahead and chilled.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2160.51 Kcal (9046 kJ)
Calories from fat	947.54 Kcal
		% Daily Value*
Total Fat	105.28g	162%
Cholesterol	5741.31mg	1914%
Sodium	1278.06mg	53%
Potassium	4797.45mg	102%
Total Carbs	161.25g	54%
Sugars	28.78g	115%
Dietary Fiber	29.78g	119%
Protein	105.67g	211%
Vitamin C	87.6mg	146%
Iron	37.7mg	210%
Calcium	836.5mg	84%

Amount Per 100 g
Calories	118.17 Kcal (495 kJ)
Calories from fat	51.82 Kcal
		% Daily Value*
Total Fat	5.76g	162%
Cholesterol	314.02mg	1914%
Sodium	69.9mg	53%
Potassium	262.39mg	102%
Total Carbs	8.82g	54%
Sugars	1.57g	115%
Dietary Fiber	1.63g	119%
Protein	5.78g	211%
Vitamin C	4.8mg	146%
Iron	2.1mg	210%
Calcium	45.7mg	84%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

51.2

Points
52

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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