Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
1007
Calories
47g
Protein
30g
Fat
130g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup hearty dry red wine, such as Zinfandel
- 1 cup fresh orange juice
- 1/4 cup chopped shallot
- 1 Tbs. chopped fresh rosemary
- Zest of 1 orange
- 1/4 cup olive oil
- 4 quail, butterflied by the butcher
- Salt and freshly ground pepper, to taste
- 3 cups chicken broth, preferably homemade
- 1/2 tsp. cornstarch dissolved in 1 Tbs. water
- 3 Tbs. unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes