Quail Escabeche

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Ingredients

  • 2/3 cup extra-virgin olive oil, divided
  • 1 medium red onion, sliced
  • 1 large carrot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 4 Turkish or 2 California bay leaves
  • 10 black peppercorns
  • 3 thyme sprigs
  • 1 cup dry white wine
  • 3/4 cup good-quality Chardonnay vinegar or Champagne vinegar
  • 1 1/4 cups water
  • 1 cup all-purpose flour
  • 6 semiboneless quail, cut into quarters
  • 3 tablespoons finely chopped curly parsley

Description

Chef Frank Camorra Prefers To Use Chardonnay Vinegar For This Dish, A Popular Tapas Plate At MoVida; If You Can’t Find It, Try Champagne Vinegar.

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