Fennel Roasted Quail
Fennel is beloved by chefs and a bit daunting to home cooks, but don’t let the anise- or licorice-like flavor scare you. When roasted, fennel caramelizes and takes on a new, rich and slightly sweet flavor. Paired with quail, this dish feels decadent and even a little fancy, but it’s one that’s easy to make. This recipe is super simple and can be adapted to put on cornish hens, chicken, and even fish. By adding fresh herbs like rosemary, thyme, and oregano or dry seasonings like a poultry blend, you can enjoy fennel in a way that’s subtle and not overpowering. If you’re looking for quail, check out South Carolina quail farm Manchester Farms, which is available in grocery stores across the state.
Ingredients
- 4 quail, cleaned and spatchcocked
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1½ teaspoons black pepper
- 2 large Certified SC Grown fennel bulbs, sliced
- 2 cups low sodium chicken stock
Instructions
By Chef Amethyst Ganaway
- Preheat the oven to 350°F.
- Pat the quail dry and rub with 1 tablespoon of the olive oil. Season with the salt and pepper.
- Trim the fennel bulbs, reserving a few fronds for garnish if desired. Slice the bulbs into ½ inch wedges.
- Arrange the fennel in the bottom of a large baking dish and drizzle with the remaining olive oil.
- Place the quail on top of the fennel and pour 1 cup of the chicken stock into the dish.
- Roast for 15 minutes.
- Increase the oven temperature to 400°F. Add the remaining chicken stock and baste the quail with the pan juices.
- Continue roasting for 5 to 10 minutes, or until the quail reaches an internal temperature of 165°F and the skin is golden brown.
- Spoon the roasted fennel onto serving plates, top with the quail, and garnish with reserved fennel fronds.
Notes
- Serve with rice, creamy grits, mashed potatoes, or polenta.
