Entree: Italy – Sicily – Quaglie al Marsala (Quail in Marsala wine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 whole quail, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 3 oz (85 g) pancetta or diced bacon
- 1 cup (70 g) sliced mushrooms (cremini or button)
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/2 cup (120 ml) Marsala wine
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) fresh thyme leaves
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 1/4 cup (30 g) all-purpose flour, for dusting

Instructions

1. Pat quail dry, season with salt and pepper, and lightly dust all over with flour, shaking off excess.
2. In a large skillet over medium heat, add olive oil and 1 tbsp butter; brown quail on all sides until golden, about 3–4 minutes per side, then remove quail and set aside.
3. Add pancetta to the skillet and cook until fat renders and pieces are crisp, about 3 minutes; add mushrooms and cook until they release liquid and begin to brown.
4. Stir in shallots and garlic and cook 1–2 minutes until fragrant; deglaze pan with Marsala wine, scraping any browned bits from the bottom.
5. Add chicken stock, lemon juice, and thyme; return quail to the skillet, reduce heat to low, cover, and simmer gently for 12–15 minutes until quail are cooked through.
6. Remove quail to a warm plate; increase heat and reduce sauce slightly if needed; whisk in remaining 1 tbsp butter and adjust seasoning with salt and pepper.
7. Spoon sauce over quail, garnish with chopped parsley, and serve immediately.