Quail is a good choice if you want to try something other than chicken but are not quite ready for game birds. Despite their size they possess a generous amount of delicately flavored, tender meat.
The pomegranate molasses and seeds add a sweet and sour note, balanced by the savory flavors of the pancetta and chestnuts and the hearty bulgur rounds out the dish.
The color of the pomegranate will reflect the color of the seeds. To remove the seeds, cut the fruit in half. Hold one section, cut side down over a bowl and while gentle squeezing, and tap sharply with the back of a wood spoon. Pomegranate molasses can usually be found in any upscale supermarket.
Ingredients
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- Serves 4
- 4 Quails, cleaned and trussed
- Olive oil
- 30 g butter, plus more if needed
- 4 slices (about 30 g) pancetta
- 2 shallots, minced
- 14 ounces (400 g) cooked chestnuts
- 1 cup (250 ml) white wine
- 10 sage leaves
- Parsley
- 1 teaspoon red Pepper corns, crushed
- 1/3 cup fresh pomegranate seeds
- 2/3 cup (150 g) coarse bulgar
- Salt and Pepper
Instructions
- Preheat the oven to 350°F (180° C). Place a sage leaf into the cavity of each quail; rub the skin liberally with butter and season with salt and pepper. Heat 1 tablespoon of olive oil in a heavy ovenproof skillet over medium-high heat and brown the quails, both sides, about 3 minutes per side. Remove the quails and keep warm.
- Add the shallots and pancetta to the skillet and sauté for 1-2 minutes. Pour in the wine. Simmer for 5 minutes, scrapping up any residue from the quails that sticks to the bottom of the pan. Return the quails to the pan, breast side up and place the skillet in the oven. After 20 minutes, add the chestnuts and continue cooking another 15 minutes.
- Meanwhile, place the bulgur in a large bowl, add a pinch of salt then cover completely with boiling water. Let sit 7-10 minutes until the grains have softened. Drain off excess water.
- When the quails are ready, remove from the skillet and keep warm. Place the skillet on the stovetop over medium heat and add the pomegranate molasses and stir coat and combine with the ingredients left in the pan. Taste for seasoning.
- Before serving, heat the remaining olive oil in a separate skillet over medium heat, add the bulgur and toss to coat with the oil and heat through. Stir half the pomegranate seeds into the bulgur and sprinkle with the crushed red peppercorns. Heap onto a serving dish, forming a mound.
- Arrange the quails on the bulgur, legs meeting in the center and spoon over the chestnut mixture and pan juices. Garnish with the remaining sage leaves and pomegranate seeds and serve.
3.1
https://www.charlottepuckette.com/recipes/main-dish-meatpoultry/roasted-quail-with-sage-chestnuts-and-pomegranate/
