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Roasted Quail with Prosciutto, Red Onions and Burnt Peaches

Chef Gordon Hamersley Hamersley’s Bistro Boston, MA // Photography by By: Carl Tremblay

Ingredients

1 red onion cut in quarters

1 ripe peach, pits removed, cut in quarters

4 quail, dressed

2 tablespoons canola oil

Salt and freshly ground black pepper

4 slices of thinly sliced prosciutto

4 tablespoons aged sherry vinegar

1/2 cup chicken stock

3 tablespoons honey

2 tablespoons unsalted butter

Watercress or greens

 

Directions

1 Preheat the oven to 350 degrees.

2 Heat the canola oil in a roasting pan large enough to hold all the ingredients in one single layer. (If one pan is not large enough, use two – one for peaches and onions, one for quail.) Remove the pan from the heat and carefully place the red onions and the peach halves, cut side down, into the pan.

3 Wrap the prosciutto around the quail. Season with salt and pepper and place the birds into the roasting pan along side the peaches and red onion.

4 Place the roasting pan in the oven for about 15 minutes, or until the quail are cooked through.

5 Remove the quail, peaches and onions from the pan and arrange on a large platter. The onions should be tender and golden brown and the peaches should be dark brown. If necessary, cook them both cut side down on the stovetop until well colored. Decorate with the watercress. Reserve.

6 Add the sherry vinegar, chicken stock and honey to the pan and bring to a boil ontop of the stove. Season with salt to taste. Whisk in the butter and pour over and around the quail.

Roasted Quail with Prosciutto, Red Onions and Burnt Peaches

STORY BY
PHOTOGRAPHY BY

Roasted Quail with Prosciutto, Red Onions and Burnt Peaches

STORY BY
PHOTOGRAPHY BY

Roasted Quail with Prosciutto, Red Onions and Burnt Peaches

STORY BY
PHOTOGRAPHY BY
‘‘

Ingredients
1 red onion cut in quarters
1 ripe peach, pits removed, cut in quarters
4 quail, dressed
2 tablespoons canola oil
Salt and freshly ground black pepper
4 slices of thinly sliced prosciutto
4 tablespoons aged sherry vinegar
1/2 cup chicken stock
3 tablespoons honey
2 tablespoons unsalted butter
Watercress or greens
Directions
1 Preheat the oven to 350 degrees.
2 Heat the canola oil in a roasting pan large enough to hold all the ingredients in one single layer. (If one pan is not large enough, use two – one for peaches and onions, one for quail.) Remove the pan from the heat and carefully place the red onions and the peach halves, cut side down, into the pan.
3 Wrap the prosciutto around the quail. Season with salt and pepper and place the birds into the roasting pan along side the peaches and red onion.
4 Place the roasting pan in the oven for about 15 minutes, or until the quail are cooked through.
5 Remove the quail, peaches and onions from the pan and arrange on a large platter. The onions should be tender and golden brown and the peaches should be dark brown. If necessary, cook them both cut side down on the stovetop until well colored. Decorate with the watercress. Reserve.
6 Add the sherry vinegar, chicken stock and honey to the pan and bring to a boil ontop of the stove. Season with salt to taste. Whisk in the butter and pour over and around the quail.

Roasted Quail with Prosciutto, Red Onions and Burnt Peaches This article is published in the issue.
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Roasted Quail with Prosciutto, Red Onions and Burnt Peaches

Ingredients
1 red onion cut in quarters
1 ripe peach, pits removed, cut in quarters
4 quail, dressed
2 tablespoons canola oil
Salt and freshly ground black pepper
4 slices of thinly sliced prosciutto
4 tablespoons aged sherry vinegar
1/2 cup chicken stock
3 tablespoons honey
2 tablespoons unsalted butter
Watercress or greens
Directions
1 Preheat the oven to 350 degrees.
2 Heat the canola oil in a roasting pan large enough to hold all the ingredients in one single layer. (If one pan is not large enough, use two – one for peaches and onions, one for quail.) Remove the pan from the heat and carefully place the red onions and the peach halves, cut side down, into the pan.
3 Wrap the prosciutto around the quail. Season with salt and pepper and place the birds into the roasting pan along side the peaches and red onion.
4 Place the roasting pan in the oven for about 15 minutes, or until the quail are cooked through.
5 Remove the quail, peaches and onions from the pan and arrange on a large platter. The onions should be tender and golden brown and the peaches should be dark brown. If necessary, cook them both cut side down on the stovetop until well colored. Decorate with the watercress. Reserve.
6 Add the sherry vinegar, chicken stock and honey to the pan and bring to a boil ontop of the stove. Season with salt to taste. Whisk in the butter and pour over and around the quail.

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