Baked quail with chestnuts

4 servings

40 minutes

Roasted quail with chestnuts is a refined dish of European cuisine that combines the exquisite taste of game with the aroma of autumn fruits. Historically, such dishes were prepared in hunting lodges and French gastronomic traditions, where the tenderness of quail meat and its ability to absorb sauces were valued. Roasting in calvados with pears and onions gives the dish a light caramel sweetness, while chestnuts add nutty and earthy notes. The quail generously drizzled with a sauce made from honey, balsamic vinegar, and lime acquires a rich flavor enhanced by spicy seasonings. This dish pairs perfectly with boiled vegetables, creating a harmony of textures and flavors. It is suitable for festive dinners and romantic evenings, leaving unforgettable impressions.

Energy value per serving

• Calories: 716.8
• Proteins: 58.8g
• Fats: 33.1g
• Carbohydrates: 34.1g

Ingredients

• Quail: 8 pc
• Chicken broth: 400 ml
• Pears: 2 pc
• Chestnuts: 150 g
• Onion: 1 pc
• Calvados: 45 ml
• Olive oil: 80 ml
• Honey: 30 g
• Balsamic vinegar: 45 ml
• Lime: 0.5 pc
• Sea salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Preheat the oven to 200 degrees.

2. Heat the oil in a pan over medium heat. Add the peeled and sliced pears, as well as the onion. Cook until golden brown.

   Required ingredients:

   • Olive oil: 80 ml
   • Pears: 2 pieces
   • Onion: 1 piece

3. Salt and pepper the quail bodies. Stuff them with fried pears and onions, and place in a deep baking dish.

   Required ingredients:

   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Quail: 8 pieces

4. Also add a bay leaf, calvados, and 4 chestnuts there. Pour in the broth to cover the quails by a quarter.

   Required ingredients:

   • Calvados: 45 ml
   • Chestnuts: 150 g
   • Chicken broth: 400 ml

5. Cover with foil and bake in the oven for 25 minutes.

6. Remove the foil and continue baking for another 10 minutes, or until the meat is fully cooked. Take it out of the oven and set aside.

7. To prepare the sauce, pour the juices from cooking the quails into a saucepan over high heat.

8. The liquid needs to evaporate by half.

9. Add the remaining chestnuts and continue cooking.

   Required ingredients:

   • Chestnuts: 150 g

10. Then add balsamic vinegar, honey, and the juice of half a lime. Season with salt and pepper. Mix everything thoroughly.

    Required ingredients:

    • Balsamic vinegar: 45 ml
    • Honey: 30 g
    • Lime: 0.5 piece
    • Sea salt:  to taste
    • Ground black pepper:  to taste

11. Before serving, drizzle the quails with this sauce. This dish pairs well with boiled vegetables: carrots and green peas.

    Required ingredients:

    • Sea salt:  to taste
    • Ground black pepper:  to taste