Quaglie Alla Melagrana (Quail with Pomegranate)

Name: Quaglie Alla Melagrana (Quail with Pomegranate)
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters chicken stock; 59 milliliters chopped fresh mint; 118 milliliters Marsala wine, or as needed; 59 milliliters olive oil; 2 Tbsps grated orange zest; 2 oranges, sectioned; 12 slices pancetta (Italian unsmoked cured bacon); 118 milliliters pomegranate juice; 118 milliliters pomegranate seeds, for garnish; 12 quail, dressed; 12 servings salt and freshly ground black pepper to taste

Quaglie Alla Melagrana (Quail with Pomegranate) might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 354 calories, 24g of protein, and 24g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have olive oil, mint, marsala wine, and a few other ingredients on hand, you can make it. To use up the oranges you could follow this main course with the Honey Custards with Blood Oranges and Candied Lemon as a dessert. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Stir together 1 1/2 cups pomegranate seeds, pomegranate juice, orange juice, Marsala, mint, and orange zest in a very large glass or ceramic bowl.

Ingredients you will need

Pomegranate Juice

Pomegranate Seeds

Orange Juice

Orange Zest

Marsala

Mint

Equipment you will use

Bowl

Add the quail, and turn to evenly coat. Cover the bowl with plastic wrap, and marinate at room temperature for 2 hours.

Ingredients you will need

Quail

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove the quail from the marinade, and pat dry with paper towels. Season the quail inside and out with salt and pepper. Strain the marinade, reserving the liquid, and stuff the quail with the pomegranate seeds. Wrap each quail with 1 slice of pancetta.

Ingredients you will need

Pomegranate Seeds

Salt And Pepper

Marinade

Pancetta

Quail

Wrap

Equipment you will use

Paper Towels

Preheat an oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Heat the olive oil in a large skillet over medium-high heat. Cook the quail 4 at a time in the hot oil until golden brown on all sides, 5 to 8 minutes total.

Ingredients you will need

Olive Oil

Quail

Cooking Oil

Equipment you will use

Frying Pan

Place the quail into a large roasting pan in a single layer; set aside.

Ingredients you will need

Quail

Equipment you will use

Roasting Pan

Pour the chicken stock and reserved liquid marinade into the skillet, and bring to a boil. Cook and stir until the sauce has reduced to half its original volume.

Ingredients you will need

Chicken Stock

Marinade

Sauce

Equipment you will use

Frying Pan

Pour the sauce over the quail.

Ingredients you will need

Quail

Sauce

Bake the quail in the preheated oven until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Ingredients you will need

Quail

Bone

Equipment you will use

Kitchen Thermometer

Oven

Pour the juices from the baking dish back into the skillet; cover the quail with aluminum foil, and keep warm. Taste the juices, and add additional orange juice and Marsala wine if desired. Stir in the orange segments, and bring to a boil over medium-high heat. Cook a few minutes until hot.

Ingredients you will need

Orange Slices