Quail with Roasted Radishes and Shallots

March 1st, 2013 by Erin Gennow
Quail with Roasted Radishes and Shallots

Quail with Roasted Radishes and Shallots

Quail with Roasted Radishes and Shallots

Prep Time: 10 minutes

Active Cook Time:  45 minutes

Serves: 4

Ingredients

4 quail, brought to room temperature

4 tablespoons olive oil, divided

2 bunches radish

2 shallots

2 teaspoons dried thyme, divided (or 1 tablespoon fresh)

Fine Sea Salt

Pepper

Sauce

1 tablespoon butter

2 teaspoons flour

1/2 cup chicken broth (or water)

Equipment

Large, heavy, oven-proof skillet

Knife

Kitchen Twine

Tongs

Wood spatula or spoon

Process

Preheat the oven to 350 degrees Fahrenheit.

Wash and dry the radishes and cut in quarters and/or halves.  Make the radish pieces all similar in size.

Peel the shallots, cut in half through the root end and thinly slice into half rounds.

Wash the quail and pat dry.  Sprinkle the quail inside and out with fine sea salt, freshly ground black pepper, and dried thyme.  Tie the legs together with twine.  Tie the wings close to the body.  I just wrapped the twine around the body at the wings.

Place the large skillet over medium high heat.  Add 2 tablespoons olive oil.  When the oil is hot add the quail.  Sauté the quail on all sides until golden brown, about 12 minutes total.  Remove the quail from the pan and set aside on a plate.

Turn the heat to medium.  Pour a 1/4 cup water in the skillet and scrape up the brown bits.  Add the remaining 2 tablespoons of olive oil to the skillet.

When the oil is hot, add in the sliced shallots.  Sprinkle the shallots with 1/4 teaspoon fine sea salt.  Cook for about 5 minutes to allow the shallots not start to soften.

Add the cut radishes to the skillet with the shallots.  Sprinkle with another 1/4 teaspoon fine sea salt and sprinkle all over with 1 teaspoon dried thyme.  Continue to sauté the radishes and shallots for another 10 minutes, or so.

Push the radishes to the side edges of the skillet.  Add the quail back into the skillet, breast side up.

Transfer the skillet to the oven and roast the quail, radishes and shallots at 350 degrees F for about 10 to 12 minutes, or until the quail is just cooked through.  It will still look a bit pink.

Remove the quail and vegetables to a platter and cover with foil to keep warm.

Place the skillet over medium heat.  Add 1 tablespoon butter to the skillet and when melted sprinkle in 2 teaspoons flour.  Stir the flour into the butter and cook for 3-5 minutes.  Slowly pour in the 1/2 cup chicken broth (or water), scraping up the brown bits and continuously whisking to create a smooth sauce.  Bring to a simmer and cook for another 5 minutes or so, whisking occasionally, until the sauce thickens a bit.

Drizzle the sauce over the quail and vegetables and serve.

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