If fresh quail are unavailable, look for frozen ones at your supermarket, or order them from Haute @ Home (1-888-466-3992 or www.hauteathome.com).

Recipe by Southern Living November 2004

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook first 4 ingredients in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until toasted; cool. Process toasted spices in a blender until finely ground.

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  • Process chipotle peppers in a blender until smooth. Measure 2 tablespoons puree, reserving remainder for another use. Stir together 2 tablespoons chipotle puree, spice mixture, wine, and next 4 ingredients.

  • Pour chipotle puree mixture into a large zip-top plastic freezer bag; add quail. Seal and chill 3 hours, turning every 30 minutes.

  • Remove quail from marinade, reserving marinade. Sprinkle quail with 1/2 teaspoon salt.

  • Brown quail, in batches, in hot oil in a large heavy-duty skillet over medium-high heat about 6 minutes on each side, adding more oil, if necessary. Drain on paper towels.

  • Bring quail and reserved marinade to a boil in skillet. Reduce heat; cover and simmer 25 minutes or until done.

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