Quail in a Rose Sauce Pairing with Provençal Rosé
Main Course · Poultry · Provencal Recipes · TasteIn French, “rose” means pink. It is also the word for rose, the flower, which brings me to this quail and rose sauce recipe. Inspired by Paris, the “City of Love,” and the famous song “La Vie en Rose,” I created the recipe found below for Quail in a Rose Sauce (Cailles aux Roses). You can see the original post and all the photos on Cocoa & Lavender. The wine I chose to pair with my quail is the 2022 rosé Cuvée Saint-Michel d’Esclans, from the Château des Demoiselles. It is a beautiful pale pink with a hint of salmon and a bright, floral nose with red fruit and citrus. It paired exquisitely with the quail (especially my sauce), which beautifully brought out the mineral mouthfeel. Please click here for my full review of this delicious wine pairing on Provence WineZine.
Quail in a Rosé Sauce - Cailles aux Roses
Inspired by Paris, the "City of Love," and the famous song "La Vie en Rose," I created this Quail in a Rose Sauce recipe.
Ingredients
- olive oil
- 4 quail bone-in, patted dry and trussed (see note)
- kosher salt
- freshly ground black pepper
- 2 tbsp melted butter
- 1 tsp honey
- 2 1/2 tsp rose powder divided
- 1/4 cup white wine or rosé wine
- 1 cup poultry stock (not broth)
- 1 tsp sugar
For Garnish:
- rosebuds dried or fresh if you have them
- rose petal powder dried or fresh if you have them
Instructions
- Preheat oven to 500°F.
- Oil oven-proof skillet and add trussed quail, breast side up and season well with salt and pepper.
- Place the skillet in the oven and roast the quail for 10 minutes.
- In the meantime, add the honey and 1/2 teaspoon of rose powder to the melted butter; mix well and keep warm.
- After 10 minutes, brush the quail with the melted honey-rose butter and return it to the oven for 6-8 minutes.
- When golden brown, remove the quail from the pan and set aside on a plate, covered, to rest. They will finish cooking as they rest.
- Heat the skillet to medium-high. The handle will be very hot (I always repeat my mantra: metal conducts heat!) Add the wine to deglaze the pan, scraping up any bits remaining from the quail.
- When almost evaporated, add the sugar, remaining 2 teaspoons rose powder, and poultry stock and cook until reduced and thickened, about 5 minutes.
- Spoon some sauce onto a plate and top with a quail; snip the strings used for trussing. Garnish with rose buds and petals.
Notes
If you cannot find quail, use bone-in, skin-on chicken thighs (honestly, they are a bit easier to eat). Season the thighs and set the oven to 475°F. Roast for 35 minutes, covering with foil if they get too brown. Brush with the honey-rose butter and return to the oven, uncovered, for another 7-10 minutes.For Cornish game hens, preheat the oven to 375°F. Place the game hens in a roasting pan, rub with olive oil, and season well with salt and freshly ground black pepper. Roast for 50 minutes, then baste with the honey-rose-butter and continue roasting for another 10 minutes.
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