Quail with Mustard

Lorenza Avila
A delicious recipe for quail with mustard, perfect for a dinner for two. The quail is a small bird that is very flavorful, in this case cooked with white wine, rosemary, bay leaf, and mustard, resulting in a juicy and sophisticated dish that you won't want to miss.
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
2
Servings
  • 1 quail, large (half a quail per person)
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mustard seeds
  • 1/2 teaspoons dried bay
  • 1 clove garlic, finely chopped
  • 1 pinch rosemary
  • 1/4 cups dry white wine
  • 1/4 cups chicken broth
  • salt
  • pepper
Preparation
45 mins
0 mins
Low
  • Debone the quails and place them skin side up to flatten them a bit.
  • In an oven-safe skillet, roast the quail with the skin side up at 450 degrees Fahrenheit for 10 minutes.
  • While the quail is in the oven, mix the oil, mustard, mustard seeds, rosemary, bay leaf, garlic, salt, and pepper to taste in a bowl.
  • Remove the quail from the oven and spread the mustard mixture over the skin, then return to the oven for another 15 minutes.
  • Turn on the oven broiler and place the quail about 6-7 centimeters from the top of the oven, cooking for another 4-5 minutes until browned. (Care must be taken as the mustard seeds can burn.)
  • Remove the quails and place them on a platter covered with aluminum foil to keep warm.
  • Add wine to the skillet and wait for it to boil and reduce by half. Add the broth and boil for 1 minute. Strain the sauce and pour it over the quail to serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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