Greek Braised Quail
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
625 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Greek
Greek Braised Quail
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This is an easy, one-pot recipe that has most of the celebrated ingredients of Greece in it. All are easily found in most supermarkets. The quail are often sold in supermarket freezer sections if you are not a hunter.
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Ingredients
- 1/4 cup olive oil
- 4 to 8 quail (see headnotes above for substitutions)
- salt
- 3 talks celery, chopped
- 1 large yellow onion, sliced thin
- 1 head garlic, cloves peeled but whole
- 2 teaspoons dried oregano
- 1 cup white wine
- 3 Lemons, zest and juice
- 12 ounces marinated artichoke hearts
- 12 ounces pitted black olives
- 1 tablespoon capers (optional)
- 3 tablespoons chopped fresh parsley
- Black pepper to taste
Instructions
- Using kitchen shears or a knife, cut out the backbones of the quail. If you want to get fancy, remove the ribs as well. I do this so there's less fiddly stuff in the braise when you eat. Preheat the oven to 325°F.
- Heat the olive oil in a large, lidded pot like a Dutch oven. Salt the quail well and brown them in the oil, removing them to a bowl as they brown. It's OK if not every bit of the quail are browned, but you want some on both sides.
- Add the onion and celery and sauté until translucent, but not browned. Add the garlic cloves, the quail back into the pot along with any juices that have accumulated in the bowl, the oregano and the wine. Mix well and let the wine boil for a minute or three.
- Just barely cover the quails with water, bring it to a simmer and add salt to taste. Add the lemon zest, cover the pot and put it in the oven for 1 hour.
- Take the pot out of the oven and add the artichoke hearts, black olives and capers, if using. If the quail are not yet tender, which might be the case with wild birds, cover the pot and return to the oven until they are. This shouldn't be more than another 30 minutes or so.
- Once the quail are tender, add in the parsley, lemon juice and black pepper. Serve with bread, rice or potatoes.
Notes
- As I note in the recipe, wild quail will likely take 90 minutes to get tender. If you are using the alternatives, pheasants, grouse and partridges can take 2 hours, and rarely more than that, to get tender. If you are using these, don't add the olives or artichokes until then, or they'll disintegrate.
Nutrition Information
Show Details
Calories
625kcal
(31%)
Carbohydrates
16g
(5%)
Protein
24g
(48%)
Fat
48g
(74%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
24g
Cholesterol
83mg
(28%)
Sodium
1791mg
(75%)
Potassium
490mg
(14%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
1858IU
(37%)
Vitamin C
34mg
(38%)
Calcium
133mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 48g | 74% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 83mg | 28% |
| Sodium | 1791mg | 75% |
| Potassium | 490mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1858IU | 37% |
| Vitamin C | 34mg | 38% |
| Calcium | 133mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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