← Back to Search Results
 Quail in Sguazet Recipe-1659

Photo by: Joseph De Leo
Comments: 0


Quaglie in Sguazet

Although this recipe calls for quail, we often had squab the same way at Busoler, where I have a cousin, Renato, who’d stand in the courtyard and just whistle the pigeons down. They’d land all over him, and he’d walk into the house with our dinner perched on his head and shoulders. Even the youngest squabs found in the market will be somewhat larger than commercially farmed quail, so the number of birds should be adjusted accordingly if you substitute squab. If there’s a hunter in your family, wild quail or dove would, of course, be much closer to what we ate in Istria than anything to be found at your local butcher’s.  

Yield: Serves 4


  • 8 quail, about 7 ounces each
  • 1/3 cup olive oil
  • 1 large onion, diced
  • ¼ cup chicken livers, minced
  • 2 slices bacon, diced
  • 3 bay leaves
  • 1 teaspoon fresh rosemary, or ½ teaspoon dried
  • 4 whole cloves
  • Salt and freshly ground pepper to taste
  • 4 teaspoons tomato paste
  • 1 cup dry white wine
  • 1½ cups chicken stock
  • 1 recipe basic or fried polenta


Remove any traces of viscera from the quail cavities. With the tip of a small knife, make a small slit in one thigh of each bird and tuck the end of the other leg into it. Pat the birds dry and set aside.

In a large nonreactive skillet, heat the olive oil over medium flame. Add the onion, chicken livers, bacon, bay leaves, rosemary, and cloves, and sauté about 5 minutes, until the onion is wilted. Push the mixture to the side of the pan farthest from the center of the burner.

Season the quail with salt and pepper, add them to the pan, and brown them on both sides, turning once, about 4 minutes on each side. If necessary, reduce the heat to prevent the onion from burning.

Add the tomato paste, wine, and chicken stock, and bring to a simmer, shaking the skillet and scraping the bottom with a wooden spoon. Cook 5 minutes, turning the quail once. Remove the quail to an ovenproof platter, cover with foil, and keep warm in a low oven. Bring the contents of the skillet to a boil and cook until thick enough to coat a spoon, about 10 or 15 minutes. Pass the sauce through a very fine sieve, pressing down hard on the solids, and pour over the quail. Serve immediately on beds of basic polenta or flanked with lozenges of fried polenta.

© 1990 Lidia Bastianich and Jay Jacobs

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Chicken stock or basic or fried polenta. For nutritional information on Chicken stock or basic or fried polenta, please follow the links above.

668kcal (33%)
46mg (5%)
19mg (31%)
394mcg RAE (13%)
192mg (64%)
446mg (19%)
10g (52%)
46g (71%)
10mg (54%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
a-new-way-to-cook A New Way to Cook
by Sally Schneider
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
martin-yans-china Martin Yan's China
by Martin Yan
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?