Pan-Roasted Quail with Grapes and Sherry Vinegar
Whole quail seared until the skin crackles, then finished in a quick sherry-vinegar pan sauce with blistered grapes.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Written
Method
-
Pat the quail dry and season generously inside and out with salt and pepper.
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Heat the olive oil in a large skillet over medium-high heat until shimmering, then lay the quail in breast-side down and sear until the skin is deep golden brown, about 4 minutes.
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Flip and sear the other side until browned, then transfer the quail to a plate.
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Add the butter and grapes to the same skillet and cook, stirring occasionally, until the grapes blister and start to release their juices.
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Pour in the sherry vinegar and scrape up the browned bits, then add the stock and thyme and simmer until the sauce has reduced by about half.
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Nestle the quail back into the skillet, spoon the sauce over the top, and cook until the thickest part of the thigh is no longer pink at the bone, about 3 minutes more.
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Rest the quail for a couple of minutes, then serve with the grapes and pan sauce spooned over each bird.
Notes
Quail cooks in minutes and turns to shoe leather almost as fast, which is the whole case for a hot pan and a short sear rather than the oven. The sherry vinegar goes in while the pan is still fierce, so it cuts through the butter instead of just diluting it, and the grapes soften into something closer to a fruit compote than a garnish. Ask a butcher for semi-boneless quail — the ribs and backbone are already out, so there’s no fighting a birdcage of bones at the table. If quail isn’t around, boneless poussin or bone-in chicken thighs will take the same sauce, though thighs need a few extra minutes to cook through.
Serve with something to blot the pan sauce — a torn baguette or a pile of dressed bitter greens both do the job. Two quail reads as a main; drop to one each with a starter ahead of it and it works fine as a plated appetizer instead.