Recipe

Braised Quail With Poblano Chiles Saffron And Chorizo Recipe

	Vino4dino / All my dishes 1 year, 8 months ago What can I say? I love quail and chorizo, so this works well with me. A little "heat" will never hurt you either. The lime adds a nice balance. Prep:45m Cook:30m Servings:4	Vino4dino
	spanish

Does this look good? Yeah! / Nope

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Ingredients

1/2 cup chicken broth or water

1 teaspoon saffron threads

2 onions

4 garlic cloves

2 Spanish chorizo links (about 6 ounces total)

2 large vine-ripened tomatoes

6 whole jumbo quail (6 to 8 ounces each)

freshly ground black pepper

2 teaspoons unsalted butter

2 teaspoons corn or canola oil

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon crumbled dried oregano

1 large or 2 small fresh or dried bay leaves

2 fresh poblano chiles

1/3 cup packed fresh cilantro leaves

Accompaniments:

lime wedges

polenta or rice

Directions

Preheat oven to 325°F.

In a small bowl combine broth or water and saffron.

Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic. Remove casings from chorizo and cut sausage into 1/4-inch-thick slices. Peel tomatoes*(see below) and seed. Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.

With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Pat quail dry and season with pepper and salt. In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.

In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.

Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total. While quail is braising, roast and peel poblanos. Wearing rubber gloves, cut chiles into thin strips. Chop cilantro.

Arrange quail on a platter and keep warm. Discard bay leaf and skim any fat from chorizo mixture, if desired. Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.

Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.

To peel tomatoes:

Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.

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Comments

jenniferbyrdez 1 year, 8 months ago said:
Quail-that's some fantastic eating baby. Marvelous.

lunasea 1 year, 8 months ago said:
This sounds great - but I have never tried quail. Can't wait to check this out...thanks!

mystic_river1 1 year, 8 months ago said:
Wonderful!

rosemaryblue 1 year, 8 months ago said:
Wonderful recipe!

vino4dino 1 year, 8 months ago said:
I think of Quail as a delicacy. I have found a reliable source for it at my local Asian market for a reasonable price. I hope you fabulous foodies can find it locally too.

jimrug1 1 year, 7 months ago said:
Hey Vino.. This sounds delicious. I have a surplus of quail and grouse in my freezer. Always looking for a new way to fix them. I will be using this recipe for sure... Thanks Jim

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