Cider Vinegar and Honey Glazed Quail

Ingredients

• 8 whole quail, semi-boneless
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup chicken stock
• 1 tablespoon fresh thyme, for garnish

Method

1. 1

   Pat the quail dry with paper towels, then season both sides with the salt and pepper.

2. 2

   Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

   2:00 · Heat oil
3. 3

   Place the quail skin-side down in the skillet in batches of 4, pressing gently, and sear until the skin is deeply golden and crisp, about 4 minutes.

   4:00 · Sear skin side
4. 4

   Flip the quail and cook the second side until browned and the internal temperature reaches 145°F, about 3 minutes. Transfer to a plate and repeat with the remaining quail.

   3:00 · Sear second side
5. 5

   Reduce the heat to medium and melt the butter in the same skillet, scraping up any browned bits from the quail.

   1:00 · Melt butter
6. 6

   Add the garlic and thyme leaves and cook, stirring constantly, until fragrant, about 30 seconds.

   0:30 · Cook garlic
7. 7

   Pour in the cider vinegar, honey, and chicken stock, stirring to combine, and bring to a simmer.

8. 8

   Simmer the glaze, stirring occasionally, until it thickens slightly and coats the back of a spoon, about 5 minutes.

   5:00 · Simmer glaze
9. 9

   Return the quail to the skillet and turn to coat in the glaze, spooning it over the top, and warm through for 2 minutes.

   2:00 · Glaze quail
10. 10

    Arrange the quail on a serving platter, spoon over any remaining glaze, and garnish with fresh thyme before serving.