Roasted Quail with Cherry and Red Wine Sauce

Preparation: 15 min Cooking: 20 min Servings 2

 

Ingredients

Sauce

·         1 teaspoon (5 ml) cornstarch

·         1 teaspoon (5 ml) water

·         1/4 cup (60 ml) honey

·         1 cup (250 ml) red wine

·         1 cup (250 ml) chicken broth

·         1/4 teaspoon (1 ml) cracked black pepper

·         1 clove

·         1/4 cup (60 ml) dried cherries

Quail

·         3 large quail, partially boned and halved (see note)

·         2 tablespoons (30 ml) olive oil

·         Salt and pepper

 

Preparation

Sauce

In a small bowl, dissolve the cornstarch in the water. Set aside.

In a saucepan, bring the honey to a boil and cook for about 2 minutes or until caramelized. Deglaze with the wine and reduce by half, about 5 minutes. Add the broth, pepper, and clove and cook until it reduces by half, about 10 minutes. Add the cherries and cornstarch mixture. Bring to a boil, stirring with a whisk. Season with salt. Remove the clove.

Quail

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Meanwhile, in an ovenproof non-stick skillet, brown the quail in the oil on each side. Season with salt and pepper. Bake for 8 to 10 minutes or until the quail is cooked through. Serve the quail and top with the sauce. Serve with mashed potatoes and a green vegetable of your choice.

 

Nutrition Facts

Calories: 685

Total Fat: 33 g

Saturated Fat: 7 g

Sodium (salt): 487 mg

Carbohydrates: 51 g