Simmered Quail with Mustard and Capers Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
Ingredients
6 whole quail
Kosher salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons capers, rinsed, drained, and finely chopped
3 medium cloves garlic, minced
3 tablespoons dijon-style mustard
1 1/2 cups canned or homemade low-sodium chicken broth
2 tablespoons chopped parsley
Directions
Rinse quail under cold running water, then pat dry with a paper towel. Season with salt and pepper. Melt butter in a medium skillet over high heat, swirling to spread. Add the quail and cook until all surfaces are very light brown, about 2 minutes total. Add capers, garlic, mustard, and stock. Bring the liquid to a simmer. Cover the pot and simmer gently, turning the quail once mid-way until just cooked through, 10 to 15 minutes. Transfer quail to a serving platter, season braising with salt and pepper, stir in chopped parsley, pour over quail, and serve.
