QUAIL ESCABECHE

By BobD

Ingredients

• 6 SERVINGS
• This marinated quail has a well-balanced acidic bite to it. Use Chardonnay vinegar for this dish-if you can't find it, try Champagne vinegar, which is often made from Chardonnay grapes.
• 2/3 cup extra-virgin olive oil, divided
• 1 medium red onion, sliced
• 1 large carrot, thinly sliced
• 3 garlic cloves, thinly sliced
• 4 Turkish or 2 California bay leaves
• 10 black peppercorns
• 3 thyme sprigs
• 1 cup dry white wine
• 3/4 cup good-quality Chardonnay vinegar or Champagne vinegar
• 1 1/4 cups water
• 1 cup all-purpose flour
• 6 semiboneless quail, cut into quarters
• 3 tablespoons finely chopped curly parsley

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Heat 1/3 cup oil in a 3 1/2- to 4-qt heavy saucepan over medium heat until it shimmers.

Cook onion with 1/2 tsp salt, covered, until softened, about 5 minutes.

Uncover and add carrot, garlic, bay leaves, peppercorns, and thyme.

Cook, stirring occasionally, until vegetables are softened, about 5 minutes.

Add wine and boil until reduced by half, about 5 minutes.

Add vinegar and water and return to a boil, then reduce heat and simmer 10 minutes. Season with salt.

Whisk together flour and 1 tsp salt in a shallow bowl.

Pat quail dry and dredge in flour mixture, shaking off excess.

Heat remaining 1/3 cup oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

Fry quail in batches, turning once, until golden, about 6 minutes per batch, transferring quail with a slotted spoon to a plate as cooked.

Add quail to vegetable mixture and simmer, covered, 15 minutes.

Discard bay leaves and stir in parsley.

Serve hot or at room temperature.

COOKS NOTE: Quail escabeche improves in flavor if made 1 day ahead and chilled (covered once cool).