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Pan Roasted Griggstown Quail with Swiss Chard

Posted on July 6th in: Featured Recipes By:

Serves 2

1 large bunch (about 1 generous pound) fresh Swiss chard (ruby red or bright lights)

4 whole butterflied Griggstown quail

Finely ground sea salt

Freshly ground black pepper

1 tablespoon canola or grapeseed oil

2 pieces of thick sliced bacon, cut into small dice

2 tablespoons soft unsalted butter

¾ cup dry white wine

½ cup chopped fresh leek, white portions only

2 tablespoon fresh lemon juice

3 tablespoons toasted pine nuts (optional)

Preheat oven to 350 degrees.

Wash the chard well. Separate the stems and leaves. Coarsely chop the stems and cut leaves into wide ribbon like strips. Set aside.

Pat quail dry with a paper towel and season well all over with salt and pepper.

Heat the oil in an oven proof heavy bottomed sauté pan or cast iron skillet. Sear the birds, breast side down, until the skin is nicely browned and crisp 4-5 minutes. Turn and brown for another 2-3 minutes. Transfer birds in the skillet to the oven and cook until an instant read thermometer inserted into the thigh reads 160F, about 4-5 minutes. Remove the quail from the oven, transfer to a platter, cover and keep warm.

Add the bacon and 1 tablespoon of the butter to the skillet the birds were roasting in and sauté over medium high heat to crisp the bacon. Add the white wine, bring to a boil, reduce heat and simmer to deglaze the pan, scraping up any bits clinging to the bottom. Add the leek and continue to stir over medium heat until transparent and tender, 3 to 4 minutes. Add the Swiss chard stems and continue to sauté until barely tender, about 3 minutes. Add the chard leaves and lemon juice and sauté until wilted and tender. Remove from the heat, stir in the remaining tablespoon of butter, stir and season to taste with salt and pepper.

To serve, use tongs to arrange a mound of the chard on each serving plate. Arrange the pan roasted quail on top. Drizzle the birds with the pan juices and sprinkle with toasted pine nuts. Serve hot.

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