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This week we celebrate the union of the devilishly cunning Peter Baelish and looney Lisa Tully. A match made in…. The seven hells? Quails are a great way to fake a fancy dish. If you can roast chicken, you can roast quail, it’s that simple. Serve with Oven Roasted Potatoes and Green Beans.

They said their vows within the hour, standing beneath a sky-blue canopy as the sun sank in the west. Afterward trestle tables were set up beneath the small flint tower, and they feasted on quail, venison, and roast boar, washing it down with a fine light mead.

– A Storm of Swords 

8 whole quail, washed, dried with paper towel
1 small lemon, cut into eighths
2 tbsp butter, cubed
8 garlic cloves, peeled, bruised
2 sprigs fresh thyme, leaves picked
1 sprig fresh rosemary, leaves picked
1/2 cup chicken stock
1/4 cup dry white wine
Salt & ground black pepper, to taste
Steamed waxy potatoes and green beans, to serve
herb butter
3 tbsp butter, at room temperature
2 tbsp fresh thyme leaves, finely chopped
1 tbsp fresh rosemary leaves, finely chopped
2 large garlic cloves, crushed
Salt & ground black pepper, to taste

Method 
1. Preheat oven to 400 F.
2. To make the herb butter, place the butter, thyme, rosemary, garlic, salt and pepper in a small bowl and mix well to combine.
3. Jiggle your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin.


4. Divide the lemon, butter, garlic, thyme and rosemary among the cavities of the quail. Tie the legs together with wet unwaxed string.


5. Place the quail in a single layer in a large roasting pan. Roast in preheated oven for 35 minutes or until the juices are pale pink when a fine skewer is inserted into the thigh. Remove the quail from the roasting pan and place on a large plate. Cover loosely with foil and rest for 10 min.
6. Meanwhile, place roasting pan over medium heat. Add the stock and white wine and cook for 1 minute, scraping with a wooden spoon to dislodge any residue left on the base of the pan. Bring to the boil and simmer, uncovered, for 2-3 minutes or until reduced by 1/2. Taste and season with salt and pepper.


7. Serve the quail topped with the butter sauce. Finger. Licking. Good.