• Main
  • Recipes
  • Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens) Recipe

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens) Recipe

Posted by
Rate It!
Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)
Add your photo!
Ingredients
20
Count
Nutrition
132886
Calories
Total time
150
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
  3. Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
  4. Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.)
  5. Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes.
  6. For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
  7. Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
  8. To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens.
  9. Wilted Greens:
  10. 2 tablespoons extra-virgin olive oil
  11. 3 shallots, sliced (about 1/2 cup)
  12. 1 pound Swiss chard, stems diced, leaves coarsely chopped
  13. Kosher salt and freshly ground black pepper
  14. Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.
  15. Note: Brown chicken stock adds depth and flavor to this simple pan sauce. It is easy to make and great to have on hand in the freezer. Visit to find a recipe (search for brown chicken stock ).
  16. Copyright 2005 Television Food Network, G.P. All rights reserved
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 132885.53 Kcal (556365 kJ)
Calories from fat 52136.16 Kcal
% Daily Value*
Total Fat 5792.91g 8912%
Cholesterol 12240.29mg 4080%
Sodium 1796.96mg 75%
Potassium 49139.32mg 1046%
Total Carbs 15259.94g 5087%
Sugars 1862.92g 7452%
Dietary Fiber 656.13g 2625%
Protein 6418.05g 12836%
Vitamin C 1071.6mg 1786%
Vitamin A 118.4mg 3946%
Iron 948mg 5267%
Calcium 146239.6mg 14624%
Amount Per 100 g
Calories 3919.14 Kcal (16409 kJ)
Calories from fat 1537.63 Kcal
% Daily Value*
Total Fat 170.85g 8912%
Cholesterol 361mg 4080%
Sodium 53mg 75%
Potassium 1449.25mg 1046%
Total Carbs 450.06g 5087%
Sugars 54.94g 7452%
Dietary Fiber 19.35g 2625%
Protein 189.28g 12836%
Vitamin C 31.6mg 1786%
Vitamin A 3.5mg 3946%
Iron 28mg 5267%
Calcium 4313mg 14624%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 3139.7
    Points
  • 3681
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top