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Craig Claiborne

Quail with Apple, Honey, and Thyme Sauce

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Preparation info
  • Yield:

    6

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 6 cleaned quail (about ⅓ pound each)
  • Salt to taste, if desired
  • Freshly ground pepper to taste

Method

  • Preheat the oven to 400 degrees.
  • Cut off the quail wings, which may be used for stock.
  • Split the quail down the back, cutting through the backbone.
  • Sprinkle the quail inside and out with salt and pepper.
  • Heat the oil in an ov

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