Brent Wolfe’s Quail, Sumac, Chicory, Tamarind, Elderflower Recipe
Wine Paired with this Dish 2019
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Quail
Preheat the oven to 375°F (190°C). Season the quail with salt, black pepper, and sumac. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the quail for about 3-4 minutes on each side until golden brown.
Roast the Quail
Transfer the skillet to the preheated oven and roast the quail for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
Prepare the Chicory
While the quail is roasting, wash and dry the chicory greens. In a separate bowl, mix tamarind paste with elderflower cordial. Drizzle this mixture over the chicory greens and toss to coat.
Serve
Once the quail is done, remove it from the oven and let it rest for 5 minutes. Serve the quail on a plate with the chicory salad on the side. Drizzle any leftover pan juices over the quail.