Quail In Mushroom Gravy

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Servings: 6 Difficulty: Intermediate
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Tender roasted quail smothered in a rich, savory mushroom and thyme gravy.
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This comforting dish features tender quail pieces coated in seasoned flour and browned to perfection before being bathed in a luxurious mushroom gravy. The sauce is built from pan drippings, fresh sliced mushrooms, and aromatic thyme, creating a deep, savory flavor profile that coats every bite. The texture is a delightful contrast between the crispy skin of the poultry and the silky, thickened sauce. It is an elegant yet approachable meal perfect for special weeknight dinners or holiday gatherings. Serve it over hot noodles or mashed potatoes to soak up every drop of the flavorful gravy.

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Quail In Mushroom Gravy

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 165.4

Description

This comforting dish features tender quail pieces coated in seasoned flour and browned to perfection before being bathed in a luxurious mushroom gravy. The sauce is built from pan drippings, fresh sliced mushrooms, and aromatic thyme, creating a deep, savory flavor profile that coats every bite. The texture is a delightful contrast between the crispy skin of the poultry and the silky, thickened sauce. It is an elegant yet approachable meal perfect for special weeknight dinners or holiday gatherings. Serve it over hot noodles or mashed potatoes to soak up every drop of the flavorful gravy.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. In a shallow dish, combine 1/2 cup of the flour, salt, and pepper.
  3. Dredge each quail piece in the seasoned flour mixture, coating evenly.
  4. Melt butter in a large oven-safe skillet over medium-high heat.
  5. Brown the coated quail on all sides until golden, about 3-4 minutes per side.
  6. Transfer the browned quail to an ungreased 2-1/2-quart baking dish.
  7. In the same skillet with the drippings, sauté sliced mushrooms until tender and browned.
  8. Sprinkle the remaining 1/4 cup flour over the mushrooms and stir to form a smooth paste.
  9. Gradually whisk in chicken broth and thyme, stirring constantly to prevent lumps.
  10. Bring the mixture to a boil and cook for 1 minute, stirring until the gravy thickens.
  11. Pour the mushroom gravy evenly over the quail in the baking dish.
  12. Cover the dish and bake for 40-50 minutes, or until the quail is tender and juices run clear.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 165.4kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4876.0mg204%
Total Carbohydrate 34.6g12%
Dietary Fiber 1.4g6%
Sugars 0.2g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quail, mushroom gravy, roasted poultry, thyme sauce, southern cooking, comfort food, game bird, baked quail, pan gravy, holiday dinner, special occasion, protein rich
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