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The Upland Cookbook
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Braised Quail with Poblano Chilies, Saffron, and Chorizo
Ingredients:
- 1/2 cup chicken broth or water
- 2 teaspoons unsalted butter
- 1 teaspoon saffron threads
- 1/3 cup packed fresh cilantro leaves
- 2 onions
- 2 fresh poblano chilies
- 4 cloves garlic
- 1 large or 2 small fresh or dried bay leaves
- 2 Spanish chorizo links (about 6 oz. total)
- 1/2 teaspoon crumbled dried oregano
- 1 teaspoon ground cumin
- 2 large vine ripened tomatoes
- 6 whole jumbo Quail (6 to 8 oz. each)
- freshly ground black pepper
- 2 teaspoons corn or canola oil
- 2 tablespoons extra-virgin olive oil
Accompaniments:
- lime wedges
- polenta or rice
Directions:
Preheat oven to 325F
In a small bowl, combine broth or water and saffron. Thinly slice enough
onion to measure 1-1/2 cups and finely chop garlic. Remove casings from
chorizo and cut sausages into 1/4 inch thick slices. Peel tomatoes and
seed. Cut enough tomato into 1/4 inch dice to measure 1-1/2 cups With
poultry shears or a sharp knife cut off necks, feet, and first 2 wing
joints of each quail and discard. Pat dry and season with pepper and salt.
In a 12 inch heavy skillet heat butter and corn or canola oil over
moderately high heat until foam subsides. Add quail, breast sides down,
and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.
In a large shallow flameproof kettle with a tight fitting lid, cook onion
in olive oil over moderate heat, stirring, until pale golden. Add garlic
and chorizo and cook, stirring, until garlic is softened but not browned,
1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook,
stirring 30 seconds. Add saffron mixture, tomato, and pepper and salt
to taste and bring to a simmer.
Add quail to chorizo mixture and braise, covered, in middle of oven,
basting every 15 minutes, 1 hour total. While quail is braising roast and
peel poblanos. Wearing rubber gloves, cut chilies into thin strips. Chop
cilantro.
Arrange quail on a platter and keep warm. Discard bay leaf and skim any
fat from chorizo mixture, if desired. Stir in chilies, cilantro, and salt
to taste and bring mixture to a boil.
Spoon chorizo mixture around quail and serve with lime wedges and
polenta or rice.
Serves 4
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