Kalamata Olive and Feta Stuffed Quail with Lemon-Dill Reduction

Instructions

1. 1

   Prepare the quail: Carefully debone each quail, leaving the legs and wings attached. Make a pocket in the breast meat for stuffing.

   ~20 min
2. 2

   Make the stuffing: Finely chop the Kalamata olives. Mince the garlic. In a mixing bowl, combine the chopped olives, crumbled feta cheese, minced garlic, half of the fresh dill, and lemon zest.

   ~5 min
3. 3

   Stuff the quail: Evenly divide the olive and feta mixture and carefully stuff it into the pockets of each quail. Secure the opening with a skewer if needed.

   ~5 min
4. 4

   Sear the quail: Heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Season the quail with salt and pepper. Sear the quail for 4-5 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F (74°C). Remove quail from pan and set aside.

   ~15 min
5. 5

   Make the lemon-dill reduction: In the same frying pan, add the remaining 2 tablespoons of olive oil. Deglaze the pan with white wine, scraping up any browned bits. Add chicken broth and bring to a simmer.

   ~5 min
6. 6

   Simmer and reduce: Let the sauce simmer for 5-7 minutes, or until slightly reduced. Stir in the lemon juice and the remaining fresh dill. Whisk to combine.

   ~7 min
7. 7

   Serve: Place each stuffed quail on a serving plate. Spoon the lemon-dill reduction sauce generously over the top.

   ~3 min