Roasted Quail with Spring Peas and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish is one of my go to meals when I want to impress without spending hours in the kitchen. Roasted quail is such a treat because these tiny birds cook in just over half an hour, making dinner feel special on a weeknight. I love pairing them with fresh spring peas, which are packed with fiber and plant based protein, so you're getting something truly nourishing alongside the delicate game bird. The herb butter with tarragon and thyme brings everything together beautifully, and honestly, the whole meal comes together in under an hour from start to finish. It's the kind of food that tastes fancy but doesn't require any fancy skills.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 473 mlfresh peas(shelled or frozen)
- 6 tablespoonsunsalted butter(divided)
- 4garlic cloves(thinly sliced)
- 8fresh thyme sprigs
- 2 tablespoonsfresh tarragon leaves(chopped)
- 1shallot(minced)
- 237 mldry white wine
- 237 mlchicken stock
- 1 teaspoonsea salt
- 1 teaspooncracked black pepper
- 2 tablespoonsextra virgin olive oil
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Season the inside and outside of each quail generously with salt and pepper.
Tip: Pat the quail very dry before seasoning to ensure they roast properly and develop a golden skin.
- 2
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Working in two batches if needed, brown the quail on all sides for 3-4 minutes total, then set aside on a plate.
Tip: Don't overcrowd the pan; proper browning creates a flavorful crust.
- 3
In the same skillet, add 2 tablespoons of butter and sauté the minced shallot and sliced garlic until fragrant and just beginning to soften, about 1-2 minutes.
Tip: Watch the garlic carefully so it doesn't burn and become bitter.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to reduce by half, approximately 2 minutes.
Tip: This deglazing step builds deep flavor into your sauce.
- 5
Add the chicken stock and bring to a gentle simmer. Return the quail to the skillet, nestling them among the liquid and aromatics.
Tip: The liquid should come halfway up the sides of the quail.
- 6
Transfer the skillet to the preheated oven and roast for 18-22 minutes, until the quail are cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Tip: Quail cook much faster than chicken due to their size, so monitor carefully.
- 7
While the quail roast, prepare the herb butter by mixing the remaining 4 tablespoons of softened butter with fresh tarragon, lemon zest, and a pinch of salt in a small bowl.
Tip: Make this while the quail cook so it's ready when you need it.
- 8
Remove the skillet from the oven and carefully stir in the fresh peas and thyme sprigs. Dot the surface with spoonfuls of herb butter, allowing it to melt into the sauce.
Tip: The residual heat will cook the peas perfectly in 3-4 minutes.
- 9
Finish the dish with a squeeze of fresh lemon juice and taste for seasoning, adjusting salt and pepper as needed. Serve the quail directly in the skillet or divide among serving plates, spooning the peas and pan sauce over the top.
Tip: Serve immediately while everything is warm and the herb butter is still glossy.
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