Many people who love quail rarely cook it at home, said David Tanis in The New York Times. Yet “nothing could be easier”: It’s like roasting a chicken, but in half the time. You might have to order quail in advance from your butcher or supermarket, but the reward is a bird that’s “more deeply flavored than most chicken.”
Quail and grapes
- 6 jumbo quail (about 4 to 5 oz each)
- 1½ tsp grated garlic
- 6 large rosemary sprigs, plus ½ tsp chopped
- 6 large thyme sprigs, plus ½ tsp chopped
- 2 tbsp olive oil
- 6 small red boiling onions (about ½ lb), peeled and quartered
- 1 tsp balsamic vinegar
- 1 lb grapes on the stem, cut into 6 small clusters
Rinse quail and pat dry. Season inside and out with salt and pepper. Season each bird’s cavity with the garlic and chopped rosemary and thyme. Drizzle birds with 1 tbsp olive oil, and let marinate at room temperature for at least 1 hour.
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Heat oven to 450 degrees. Place onions in a small oven-proof skillet and season with salt and pepper. Toss with balsamic vinegar and remaining olive oil to coat. Bake until caramelized, about 10 minutes. Set aside.
Spread rosemary and thyme sprigs on a baking sheet. Lay quail on top of herbs, breast-side down. Roast about 15 minutes, until puffed and lightly browned.
Turn birds breast side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under broiler to crisp the skin. Let rest 10 minutes and serve.
