Quail used to be caught in large numbers on Capri, a stopping-off point during their migration. They're great in this summer dish, enlivened with the addition of a generous handful of mint.
- 60 ml (¼ cup) olive oil
- 6 quail (about 250gm each)
- 20 gm butter, coarsely chopped
- 1 onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 6 smoky streaky bacon rashers, 3 coarsely chopped
- 2 tbsp thyme, plus extra to serve
- 250 ml dry white wine
- 250 ml (1 cup) chicken stock
- 150 gm frozen peas
- ½ cup (loosely packed) mint
- 1Preheat oven to 180C. Heat half the oil in a casserole or large frying pan over medium heat. Add quail and cook, turning occasionally, until browned (5-6 minutes). Set aside.
- 2Heat remaining oil and butter in casserole, add onion, garlic, chopped bacon and thyme and cook, stirring occasionally, until golden (8-10 minutes). Add wine and stock, bring to the simmer and season to taste. Add quail breast-side up and roast until cooked through (18-20 minutes). Add peas and return to the oven to warm through (3-4 minutes), then season to taste.
- 3Meanwhile, heat a large frying pan over medium-high heat, add bacon rashers and cook, turning occasionally, until crisp (4-5 minutes).
- 4Serve quail topped with mint, crisp bacon and extra thyme.
Drink Suggestion: Savoury red piedirosso.
Drink suggestion by Max Allen
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