Roasted Quail with Chestnuts (Colomí Rostit amb Castanyes)
Colomí Rostit amb Castanyes, or Roasted Quail with Chestnuts, is a traditional dish from Andorra that combines the rich flavors of game meat with the earthy sweetness of chestnuts. This recipe is perfect for a cozy and hearty meal during the colder months.
Ingredients
- 4 quails, cleaned and patted dry
- 12 fresh chestnuts, scored
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 sprigs of fresh thyme
Instructions
- Preheat the oven to 400°F (200°C).
- Season the quails with salt and pepper, then stuff each quail with a sprig of thyme.
- Heat the olive oil in a large skillet over medium-high heat. Sear the quails until golden brown on all sides, about 3 minutes per side.
- Transfer the quails to a roasting pan and add the scored chestnuts around them.
- Pour the chicken broth into the roasting pan and roast in the preheated oven for 20-25 minutes, or until the quails are cooked through and the chestnuts are tender.
- While the quails are roasting, melt the butter in a small saucepan. Add the minced garlic and cook until fragrant, about 1 minute.
- Once the quails are done, brush them with the garlic butter mixture before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Roasting pan Skillet Saucepan
Tools
Oven Knife Cutting board
Serving suggestions
Serve the Colomí Rostit amb Castanyes with a side of roasted vegetables and a glass of red wine for a complete meal.
Tips & tricks
Be careful when handling the hot chestnuts, as they can be quite hot when they come out of the oven.
Cost
$25