(Quail with Caramelized Onions, Potatoes and Mushrooms.)

NOTE: This recipe in easy to prepare but needs to be planned a day ahead.


1 Bottle Red wine - inexpensive
1 Large Onion - cut into chunks
1/4 Cup Lemon juice - freshly squeezed
1/4 Cup Orange juice - fresh squeezed
1/4 Cup Extra virgin olive oil
1/4 Cup Balsamic vinegar
2 Tbl. Red wine vinegar
2 Tbl Dried oregano leaves


4   Quail
6 Large Onions - yellow
4 Medium Potatoes - cut into 1 in. slices
3/4 Lb. Mushrooms - cut in half
4 Sprigs Rosemary - fresh
4 Large Sage leaves - fresh
1 Small Onion - red
1/2 Cup Extra Virgin Olive Oil
1 Cup Chicken stock or water


Put all of the ingredients for the marinade in a large stainless steel or crockery bowl. Add the quail, cover and let marinate for at least 12 hours.

Caramelize the onions in the following way. Peel and slice the onions as thinly as possible. Put them into a large frying pan add the olive oil, and cook over low heat for 2-3 hours. (Onions can be caramelized more rapidly over high heat, but we do not think that the same flavor develops. If short of time, caramelize the onions over medium high heat for 40-50 minutes, being careful not to let them burn.) No sugar is needed. If desired, a couple of tablespoons of balsamic vinegar can be added during the last 15 minutes of cooking.

While the onions are caramelizing, remove the quail from the marinade. Pat dry. Salt and pepper the inside of each one. Stuff each quail with a sage leaf, a sprig of rosemary and a quarter or the red onion. Close each quail with a toothpick, or tie the legs together with a piece of string. Set aside for the moment.

Once the onions are caramelized, add the potato slices, mix, and let these vegetables cook slowly for 45 minutes over medium heat. After this time, add the mushroom, and let all the vegetables cook together for 10-12 minutes. Mix the vegetables a few times during this interval. Add the stuffed quail to the onion, potato and mushroom mixture along with either a cup of chicken stock or strained marinade. Cover and cook for 30 minutes. Uncover, stir gently, turn the heat up to medium high, and cook another 15 minutes.

Serve immediately with a Chianti and Italian, non-sourdough bread.

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Last updated on: 06/03/99 12:51:47 AM