Butter-Basted Quail with Rosemary and Creamy Pearl Onions

Ingredients

• 4 pieces quail, cleaned
• 1 cup unsalted butter, divided
• 4 sprigs fresh rosemary, whole
• 1 pound pearl onions, peeled
• 1 cup chicken stock
• 1 cup heavy cream
• to taste salt
• to taste black pepper

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   Season the quail generously with salt and black pepper. Tuck a sprig of rosemary inside each cavity.
3. 03
   In a large oven-safe skillet, melt 1/4 cup of butter over medium heat. Once foaming, add the quail, breast side down.
4. 04
   Sear the quail for about 3-4 minutes until golden brown. Turn the quail over and baste with the melted butter.
5. 05
   Transfer the skillet to the preheated oven and roast for 15-20 minutes, basting occasionally with the butter until cooked through.
6. 06
   While the quail is roasting, bring a pot of water to a boil and blanch the pearl onions for 2 minutes. Drain and set aside.
7. 07
   In a separate saucepan, melt the remaining 1/4 cup of butter. Add the pearl onions and sauté until they begin to caramelize, about 5 minutes.
8. 08
   Pour in the chicken stock and heavy cream, then let it simmer gently for 10-15 minutes until the sauce thickens and coats the onions.
9. 09
   Remove the quail from the oven and let rest for 5 minutes. Serve each quail with a generous helping of creamy pearl onions.