BRAISED QUAIL AND CARAMELIZED SHALLOTS WITH SOFT POLENTA
Steps:
- MAKE THE POLENTA You can either follow the instructions on the package or use these instructions: In a deep, heavy pan, bring the water, lightly salted, to a boil. Reduce the heat to medium. Beating continually with a whisk, add the polenta slowly and gradually. Stir constantly as you cook the polenta until it reaches the consistency of a creamy porridge, about 5 minutes. Stir in salt to taste and a tablespoon of extra virgin olive oil, then cover and set the polenta aside in a warm place until you are ready to serve. MAKE THE QUAIL Preheat the oven to 400F. Season the quail inside and out with salt and pepper, and place a bay leaf inside each one. Wrap each quail in a slice of pancetta, securing it with a toothpick. In a wide, ovenproof skillet over medium-high heat, warm the olive oil. Cook the quail until they are lightly browned with crisp skin, 3 to 4 minutes on each side. Sprinkle the wine over the quail. When the wine has evaporated, add the chicken stock and the shallots. Cover the pan with foil or an ovenproof lid and place it in the preheated oven. After 5 minutes, uncover, then cook for another 5 minutes. Remove the pan from the oven. Remove the quail and set them aside in a warm place. Skim the fat from the pan, then let the remaining juices simmer over low heat until they are reduced by half and the shallots are brown and burnished, 15 to 20 minutes, stirring up the brown bits from the bottom of the pan. To serve, divide the polenta among 4 wide soup bowls. Place a quail on top of each bed of polenta and spoon the shallots and sauce over the birds.
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Tayyab Abbasi
[email protected]I've made this recipe several times and it's always a hit. The quail is always cooked perfectly and the shallots are always caramelized to perfection.
Sempija Acram
[email protected]This dish is perfect for a romantic dinner. The quail is elegant and the shallots add a touch of sweetness.
Jeffery Hobbs
[email protected]I'm not a big fan of quail, but this recipe changed my mind. The quail was cooked perfectly and the shallots were delicious.
Joedan Fisher
[email protected]This is a great recipe for a special occasion dinner. The quail is elegant and the shallots add a touch of sophistication.
Md Gisuddin
[email protected]I love the simplicity of this recipe. The few ingredients allow the natural flavors of the quail and shallots to shine through.
smoky joe
[email protected]This is a great recipe for a weeknight meal. The quail cooks quickly and the shallots can be caramelized while the quail is cooking.
Milon Khan
[email protected]I've made this recipe several times and it's always a hit. The quail is always cooked perfectly and the shallots are always caramelized to perfection.
Bindaas Star
[email protected]This dish is perfect for a romantic dinner. The quail is elegant and the shallots add a touch of sweetness.
Feruz Hussen
[email protected]I'm not a big fan of quail, but this recipe changed my mind. The quail was cooked perfectly and the shallots were delicious.
Bbeatrice Babyofthehouse
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the quail and the shallots.
Joseph Christian Amuah
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The quail was fall-off-the-bone tender and the shallots were caramelized to perfection.
Birungi Duncan
[email protected]I love the combination of flavors in this dish. The sweetness of the shallots pairs perfectly with the savory quail.
Giovanni Baker
[email protected]This is a great recipe for a special occasion dinner. The quail is elegant and the caramelized shallots add a touch of sophistication.
Fun Blogz
[email protected]I've never cooked quail before, but this recipe made it easy. The quail turned out tender and juicy, and the shallots were caramelized to perfection.
Khim G m
[email protected]This dish was absolutely delicious! The quail was cooked perfectly and the caramelized shallots were a perfect complement. The soft polenta was the perfect finishing touch.