Ingredients

How to make it

  • 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.

Reviews & Comments 6

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  • jimrug1 6 years ago
    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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  • vino4dino 6 years ago
    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.
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    " It was excellent "
    rosemaryblue ate it and said...
    Wonderful recipe!
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    " It was excellent "
    mystic_river1 ate it and said...
    wonderful!
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  • lunasea 6 years ago
    This sounds great - but I have never tried quail. Can't wait to check this out...thanks!
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Quail-that's some fantastic eating baby. Marvelous.
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