Roasted Quail with Kale
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted quail with kale is one of my favorite weeknight dinners because it comes together in just an hour and tastes incredibly elegant. The quail gets beautifully crispy while the kale becomes tender and flavorful in all those pan drippings. I love that kale is packed with nutrients and antioxidants, making this dish as nourishing as it is delicious. The whole thing is simple enough for a casual dinner but impressive enough to serve guests, and the best part is you probably already have most of these herbs and aromatics in your kitchen. Let me share how I make it.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 1 poundfresh kale(stems removed, chopped into bite-sized pieces)
- 6 tablespoonsolive oil
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonred wine vinegar
- 2shallots(thinly sliced)
- 237 mlchicken broth
Detail level
Instructions
- 1
Preheat your oven to 425°F. Season the quail inside and out with salt, pepper, half the lemon zest, and half the chopped thyme and rosemary.
Tip: Pat the quail completely dry with paper towels to ensure crispy, golden skin.
- 2
Heat 3 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place the quail breast-side down and sear for 4-5 minutes until golden brown.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 3
Flip the quail and sear the other side for another 3-4 minutes. Transfer the skillet to the preheated oven and roast for 18-22 minutes until the internal temperature reaches 165°F.
Tip: Quail cooks quickly, so check it at the 18-minute mark to avoid drying it out.
- 4
While the quail roasts, heat the remaining 3 tablespoons of olive oil in another large skillet over medium heat. Add the sliced shallots and sauté for 2-3 minutes until softened and fragrant.
Tip: Don't let the shallots brown; keep the heat at medium for a gentle cook.
- 5
Stir in the minced garlic and cook for 1 minute until aromatic. Add the chopped kale in batches, stirring and allowing each batch to wilt before adding more.
Tip: The kale will reduce significantly as it wilts, so don't be intimidated by the large initial volume.
- 6
Once all the kale is wilted, add the remaining thyme and rosemary, the red wine vinegar, and chicken broth. Toss well and cook for 3-4 minutes more until the kale is tender but still has a slight bite.
Tip: Taste the kale and adjust seasoning with additional salt and pepper if needed.
- 7
Remove the quail from the oven and let rest for 5 minutes on a warm plate. Squeeze the remaining lemon juice over the kale and stir gently.
Tip: Resting the quail allows the juices to redistribute for maximum tenderness.
- 8
Divide the kale mixture among four plates, top each with one roasted quail, and drizzle any pan juices from the skillet over the top. Garnish with remaining lemon zest and serve immediately.
Tip: For extra elegance, serve with crusty bread to soak up the flavorful pan juices.
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