Simmered Quail with Mustard and Capers

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

1. Run the quail under cold water, then blot them dry with paper towels. Sprinkle them with salt and pepper.
2. Set a medium skillet over high heat and melt the butter, tilting the pan so it coats the surface. Put in the quail and brown them very lightly on every side, about 2 minutes total.
3. Add the capers, garlic, mustard, and stock. Let the liquid come to a simmer. Cover the pan and keep it at a gentle simmer, turning the quail once halfway through, until they are just cooked through, 10 to 15 minutes.
4. Move the quail to a serving platter. Season the braising liquid with salt and pepper, mix in the chopped parsley, spoon it over the quail, and serve.