Chipotle-Marinated Quail

Name: Chipotle-Marinated Quail
Ingredients: 2 teaspoons black peppercorns; 1 teaspoon coriander seeds; 2 teaspoons coarse sea salt; 10 whole allspice; 1 (7-ounce) can chipotle peppers in adobo sauce, undrained; 1/2 cup white wine; 1/2 cup frozen orange juice concentrate, thawed and undiluted; 1/3 cup white wine vinegar; 1/4 cup minced onion; 4 garlic cloves, minced; 12 (3.5-ounce) semiboneless quail; 1/2 teaspoon salt; 2 to 4 tablespoons olive oil

13 ingredients

6 steps

Ingredients

2 teaspoons black peppercorns
1 teaspoon coriander seeds
2 teaspoons coarse sea salt
10 whole allspice
1 (7-ounce) can chipotle peppers in adobo sauce, undrained
1/2 cup white wine
1/2 cup frozen orange juice concentrate, thawed and undiluted
1/3 cup white wine vinegar
1/4 cup minced onion
4 garlic cloves, minced
12 (3.5-ounce) semiboneless quail
1/2 teaspoon salt
2 to 4 tablespoons olive oil

Directions

1

Cook first 4 ingredients in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until toasted; cool. Process toasted spices in a blender until finely ground.
2

Process chipotle peppers in a blender until smooth. Measure 2 tablespoons puree, reserving remainder for another use. Stir together 2 tablespoons chipotle puree, spice mixture, wine, and next 4 ingredients.
3

Pour chipotle puree mixture into a large zip-top plastic freezer bag; add quail. Seal and chill 3 hours, turning every 30 minutes.
4

Remove quail from marinade, reserving marinade. Sprinkle quail with 1/2 teaspoon salt.
5

Brown quail, in batches, in hot oil in a large heavy-duty skillet over medium-high heat about 6 minutes on each side, adding more oil, if necessary. Drain on paper towels.
6

Bring quail and reserved marinade to a boil in skillet. Reduce heat; cover and simmer 25 minutes or until done.