Quail in Pomegranate Sauce

 4  Servings




8	quail, rinsed

2	tablespoons unsalted butter, or lard

3	tablespoons extra virgin olive oil

1	yellow onion, peeled and chopped

1	tomato, peeled, seeded, and chopped

1	tablespoon flat-leaf parsley, finely chopped

2	cups chicken stock

5	pomegranates, seeded, (about 4 cups)

	

	


     1. Pat quail dry with paper towels and tie legs together with kitchen string. Saute in lard or butter and 2 tbsp. oil in a large skillet over medium-high heat until browned all over. Remove quail and set aside. Pour off fat.     2. In the same skillet, cook onions in remaining olive oil over low heat until soft, about 20 minutes. Add tomatoes and parsley; cook 3 minutes longer. Raise heat to medium-high, deglaze skillet with stock, and add all but a handful of pomegranate seeds. Reduce heat to low, return quail to skillet, cover, and cook till tender, about 15 minutes. Set quail aside; cover to keep warm.    3.  Strain sauce, return to skillet, and reduce for about 30 minutes over medium-high heat, to about 1 cup. Season to taste with salt and pepper. Return quail to skillet swirling them in sauce to heat them, 1-2 minutes. Serve garnished with remaining pomegranate seeds.

