Posted on Leave a comment

Quail with Capers

Quail with Capers



















5 quail breasts

Grapeseed or Olive Oil 2 Tbsp

chicken broth 1 cup

white wine 1/4 cup (optional)

capers  2 Tbsp


Clean birds and rid of any shot, feathers and blood.  Filet off bone and pat dry.  Dust with flour that has been seasoned with a little salt and pepper.


Pour oil in bottom of cast iron skillet and heat, place birds in an brown quickly on both sides.




















Roll birds in 1/4 cup white wine if desired.  Then slowly pour in chicken broth to make sauce.  If it thickens too quickly add a little more wine or broth.  Add capers and serve over rice or noodles.  Do not overcook, these quail are best medium rare to medium.

Serves 2