Simmered Quail with Mustard and Capers

The Nasty Bits

Recipes and stories for everything but the oink.

Simmered Quail with Mustard and Capers

[Photograph: Chichi Wang]


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

  • Yield:serves 2 to 3 as a main course or 4 to 6 as an appetizer
  • Active time: 30 minutes
  • Total time:30 minutes

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

Directions

  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.