braised quail with figs

There are nights when I do not wish to put anything complicated together.  Or go out.  We go out so rarely anymore because I do not really enjoy it and I think I could make whatever we are having better then what we are served.  There are exceptions:  blow a tire on the travel trailer, have a hole in the floor, and do not what expect in the dark.  We ate out that night.  But an average night.  Something like this is easier then going out.  

I picked up four quail at lunch.  We had some figs that needed to be used.  Salt.  Pepper.  Potatoes in boiling water to be mashed.  A bit of gravy.  This type of dinner takes less then thirty minutes.  Easy, easy.  And so much nicer then going out.

braised quail with figs

Note:  I served this with mashed potatoes and gravy but it would also have been good with a green salad or some polenta.

2 quail per person

3 figs per person, washed, the stems cut off, and quartered

olive oil

salt 

pepper

In a medium pan, set over medium high heat.  Add the olive oil.  Add the quail.  Sprinkle with salt and pepper.  Add the figs.  Let the quail cook about five minutes until that side is brown.  Turn.  Stir the figs around a bit.  Sprinkle with salt and pepper again.  When that side of the quail is brown, cover and lower heat.  Let cook about 15 to 20 minutes.  The quail should be cooked through and the figs will have gone soft with some caramelized bits.

Quail are not really that large so they cook fast.  I was thinking I need to try over the fire at some point.  You do really need to use your fingers on all those little bones but it is worth the effort.