Quail With Sauteed Apples And Rosemary – Country Living

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Servings: 4 Difficulty: Advanced
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International-style savory and satisfying main that brings home-style flavor to your table
Quail With Sauteed Apples and Rosemary - Country Living recipe image
Quail With Sauteed Apples and Rosemary - Country Living recipe image
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Quail With Sauteed Apples And Rosemary – Country Living

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 26.0

Description

This International main features Rome Beauty apples, peeled, teaspoon Ground black pepper. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. cored, and
  2. cut into 1/4 1 tb Cider vinegar -inch-thick slices 1/4 c Calvados 4 1/4-lb quail 1 c (1/2 pint) heavy
  3. cream 1 tb Butter, softened 1.
  4. Place 1 rosemary sprig and a slice of apple in body cavity of each quail.
  5. To truss, tie butcher's twine around each bird to hold wings against breasts.
  6. With ends of same twine, tie legs together.
  7. Heat oven to 375'F.
  8. Place trussed quail in roasting pan, breast sides up.
  9. Rub tops and sides of quail with butter.
  10. Season with salt and pepper.
  11. Roast until well browned, legs are loose when gently moved, and cooking juices are no longer pink-about 20 to 30 minutes.
  12. Remove twine from quail; keep quail warm on serving platter.
  13. Strain pan drippings into large skillet.
  14. Heat drippings;
  15. add remaining apple slices and
  16. cook , stirring occasionally, until tender-crisp and lightly browned.
  17. With slotted spoon, remove apples to serving platter with quail and keep warm.
  18. Add vinegar to skillet and cook until most of the liquid evaporates.
  19. Add calvados and
  20. cook until most evaporates
  21. cream and a sprig of rosemary;
  22. cook , stirring constantly, until thickened enough that sauce coats a metal spoon.
  23. Strain sauce through fine sieve into serving bowl; spoon some over apples.
  24. Garnish platter with rosemary sprigs, if desired.
  25. Serve immediately.
  26. Country Living/Sept/92 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 4

Amount Per Serving
Calories 26.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.2g5%
Sugars 5.0g
Protein 0.1g1%

* 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: apples, baking, beauty, black, chicken, country, fruits, ground, international, living, main, peeled, pepper, quail, roasting, rome, rosemary, sauteed, teaspoon, title
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