x

Email this Recipe

The Nasty Bits

Simmered Quail with Mustard and Capers

Simmered Quail with Mustard and Capers

[Photograph: Chichi Wang]

About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Simmered Quail with Mustard and Capers

Loading text goes here What's This? OK

About This Recipe

Yield:serves 2 to 3 as a main course or 4 to 6 as an appetizer
Active time:30 minutes
Total time:30 minutes
Special equipment:3-quart saute pan
This recipe appears in: The Nasty Bits: Quail

Ingredients

  • 6 whole quail
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons butter
  • 2 tablespoons capers, rinsed, drained, and finely chopped
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 3 tablespoons dijon-style mustard
  • 1 1/2 cups canned or homemade low-sodium chicken broth
  • 2 tablespoons chopped parsley

Procedures

  1. 1

    Rinse quail under cold running water, then pat dry with a paper towel. Season with salt and pepper.

  2. 2

    Melt butter in a medium skillet over high heat, swirling to spread. Add the quail and cook until all surfaces are very light brown, about 2 minutes total. Add capers, garlic, mustard, and stock. Bring the liquid to a simmer. Cover the pot and simmer gently, turning the quail once mid-way until just cooked through, 10 to 15 minutes. Transfer quail to a serving platter, season braising with salt and pepper, stir in chopped parsley, pour over quail, and serve.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: