Roasted Quail with Spinach

Instructions

1. 1

   Preheat oven to 425°F. Pat quail dry with paper towels and season inside and out with salt and pepper. Tie legs together with kitchen twine for even cooking.

   Tip: Dry quail ensures crispier skin during roasting.

2. 2

   In a small bowl, combine chopped thyme, rosemary, and lemon zest with 2 tablespoons softened butter. Rub this herb butter under and over the skin of each quail.

   Tip: Gently separating the skin from the breast meat allows the herb butter to infuse deeper flavors.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high heat. Sear quail on all sides for 2-3 minutes per side until golden, working in batches if needed. Remove and set aside.

   Tip: Searing creates a flavorful crust that locks in juices.

4. 4

   In the same skillet, melt 1 tablespoon butter and sauté shallots for 2 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

   Tip: Don't let garlic burn; it will become bitter.

5. 5

   Deglaze the skillet with white wine, scraping up browned bits from the bottom. Let simmer for 2 minutes, then return quail to the pan, nestling them among the shallots.

   Tip: The wine captures all the caramelized flavors from searing.

6. 6

   Transfer skillet to preheated oven and roast for 18-22 minutes until quail is cooked through (internal temperature of 165°F in the thigh).

   Tip: Don't overcook quail as it dries out quickly due to its small size.

7. 7

   Remove skillet from oven and transfer roasted quail to a warm plate. Place skillet over medium heat, add remaining minced garlic, and cook for 30 seconds.

8. 8

   Add fresh spinach in handfuls, stirring constantly until completely wilted, about 3-4 minutes. Season with salt and pepper to taste.

   Tip: Fresh spinach reduces significantly; don't be alarmed by the initial volume.

9. 9

   Finish the pan sauce by whisking in remaining 3 tablespoons cold butter and fresh lemon juice. Taste and adjust seasoning as needed.

   Tip: Whisking in cold butter creates a silky, emulsified sauce.

10. 10

    Divide wilted spinach among four plates, top with roasted quail, and drizzle generously with the brown butter lemon sauce. Garnish with fresh thyme sprigs and lemon wheels if desired.