Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Episode: Urban Green
Quail with Wild Cherry and Barolo Sauce
Total:
1 hr 5 min
Active:
10 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
10 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • Twelve 4 to 5-ounce quail, "glove boned" (semi-boneless)
  • Salt and freshly ground black pepper 
  • 4 tablespoons extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 1 bay leaf
  • 1 clove garlic, cut into thirds
  • 1 sprig fresh rosemary
  • 3/4 cup Barolo wine 
  • 1 cup fresh black cherries and wild cornelian cherries, pitted, or blackberries, plus more for garnish
  • 1/2 cup homemade chicken broth, low sodium
  • Pinch sugar, optional

Directions

Preheat a large skillet over medium-high heat.

Sprinkle the quail with salt and pepper on both sides. Add 2 tablespoons of the oil to the skillet until it shimmers, and then carefully add the quail to the pan, in batches, leaving space between them. Avoid crowding the pan as it lowers the temperature of the oil and prevents the quail from searing properly. Cook the quail, adding 1 more tablespoon oil if needed, until browned nicely and nearly cooked through, about 5 minutes per side. Transfer the cooked quail to a baking sheet and cover with foil. Set aside to rest. 

Drain all but about 1 tablespoon excess fat from the bottom of the pan. Reduce the heat to medium and add 1 tablespoon oil and the shallots and saute until translucent, scraping up any of the browned bits on the bottom of the pan. Add the bay leaf, garlic and rosemary and saute until fragrant, about 30 seconds. 

Pour in the wine and deglaze the bottom of the pan, scraping up any leftover brown bits. Return the heat to high and add the cherries and chicken broth. Cook until the sauce has reduced by half and thickened slightly. Taste and season with salt, pepper and a pinch of sugar, if needed. Set aside until ready to serve. It can sit at room temperature for about 1 hour before serving. 

To serve, plate 2 quail per person. Spoon the sauce over top and garnish with a few cherries.

Cook's Note

Depending on the tartness of your cherries or berries you might need a pinch of sugar to balance the flavor. Don't add it to the very end, though, because some ripe berries and cherries can hold a lot of sweetness on their own. If reheating, preheat the oven to 400 degrees F. Reheat the quail in the oven for 5 minutes. Bring the sauce up to a low simmer, and then spoon over the quail.

IDEAS YOU'LL LOVE

Bolognese Sauce

Recipe courtesy of Gabriele Corcos|Debi Mazar

Olive Oil Muffins

Recipe courtesy of Giada De Laurentiis

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here