Christy Rost
celebrating home and family

Quail with White Beans

| Christy Rost
  • 8 boneless quail breasts, rinsed and dried on paper towel
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2/3 cup sweet onion, peeled and finely chopped
  • ½ cup green bell pepper, chopped
  • ½ cup yellow bell pepper, chopped
  • 2 large cloves garlic, peeled and minced
  • 2 tablespoons jalapeño, rinsed, seeded and diced
  • 2 15-ounce cans Great Northern beans, rinsed and drained
  • ¼ cup chicken broth
  • 1 small bunch fresh cilantro

Preheat a large skillet over medium heat and season the meat on both sides with salt and pepper. When the skillet is hot, add oil and swirl to coat the bottom of the pan. Place the meat skin side down in the skillet and cook 3 to 4 minutes until the skin is golden brown. Turn the meat over and cook 3 minutes more, or until the meat is cooked through, but is still pink inside. Transfer it to a large platter and cover to keep it warm.

Add onion and bell pepper to the skillet and cook several minutes, stirring often to loosen softened brown bits from the bottom of the pan, until the peppers are crisp-tender. Add the garlic and jalapeño and cook 1 minute more. Stir in the beans and chicken broth, and cook just until the beans are heated through. Season with salt, pepper, and 1 tablespoon chopped fresh cilantro.

To serve, spoon the beans into the center of the platter and arrange the quail around the perimeter of the beans. Garnish the platter with a large sprig of cilantro.

Yield: 4 to 6 servings

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