Quail Escabeche (_Caille en Escabeche_) Recipe | Epicurious

Name: Quail Escabeche (_Caille en Escabeche_) Recipe | Epicurious
Ingredients: 4 whole quail (1 1/2 pounds); 2 tablespoons extra-virgin olive oil plus additional for drizzling; 2 fennel bulbs (1 pound total), stalks discarded and bulbs chopped; 3 medium shallots, finely chopped (1/2 cup); 1 garlic clove, finely chopped; 1 lemongrass stalk, 1 or 2 outer layers discarded and lower 4 inches of stalk minced; 1/2 cup raisins; 1 (2-inch) cinnamon stick (preferably Mexican/Ceylon canela); 1 cup dry white wine

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A globe's worth of influences go into this tender quail, but the result is a very subtle dish with a classic French balance.

Keywords

escabèche
french
quail
fennel
raisin
main
dinner
dairy free
nut free
gluten free
make ahead
braise
epicurious

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Ingredients

4 whole quail (1 1/2 pounds)
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 fennel bulbs (1 pound total), stalks discarded and bulbs chopped
3 medium shallots, finely chopped (1/2 cup)
1 garlic clove, finely chopped
1 lemongrass stalk, 1 or 2 outer layers discarded and lower 4 inches of stalk minced
1/2 cup raisins
1 (2-inch) cinnamon stick (preferably Mexican/Ceylon canela)
1 cup dry white wine