Chicken and Quail Stew with Root Vegetables and Herbs

Chicken and quail stew is a hearty one-pot meal of browned poultry, root vegetables, and herbs simmered in a savory broth. This farmhouse-style version pairs chicken thighs, which stay tender during a long braise, with smaller quail added later so they cook through without becoming tough.

Ingredients

4 bone-in, skin-on chicken thighs, about 2 lb (900 g)
4 whole quail, about 1½ lb (680 g) total, fully thawed if frozen
1½ tsp (7 g) kosher salt, divided, plus more to taste
½ tsp (1 g) freshly ground black pepper, plus more to taste
2 tbsp (30 ml) olive oil
1 large yellow onion, about 1½ cups (225 g) diced
2 medium carrots, about 1 cup (150 g) sliced into ½-inch pieces
2 celery stalks, about 1 cup (100 g) sliced
8 oz (225 g) cremini mushrooms, quartered
3 garlic cloves, about 1 tbsp (9 g) minced
2 tbsp (16 g) all-purpose flour
1 cup (240 ml) dry white wine
4 cups (960 ml) low-sodium chicken broth
1 lb (450 g) Yukon Gold potatoes, cut into 1-inch pieces
2 bay leaves
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
1 small sprig (about 5 g) fresh rosemary
1 tbsp (15 ml) lemon juice
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the poultry and vegetables. Pat the chicken and quail dry with paper towels; dry skin browns more readily and is less likely to spit in the pan. Season them all over with the salt and pepper. If the quail are large, ask a butcher to split them lengthwise, or use sturdy kitchen shears to halve them through the backbone. Keep raw poultry and its utensils separate from vegetables and ready-to-eat foods, and wash hands and surfaces after handling it.
Brown the chicken and quail, about 12 minutes. Heat the olive oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Working in batches so the pieces are not crowded, brown the chicken skin-side down for about 4 minutes, then turn and brown the other side for 2 minutes. Give the quail about 2 minutes per side. Transfer all the poultry to a clean plate. It will finish cooking in the stew; browning at this stage builds flavor rather than cooking it through.
Cook the vegetables and flour, about 9 minutes. Lower the heat to medium. Add the onion, carrots, celery, and mushrooms to the pot. Cook for 6 minutes, stirring now and then and scraping up browned bits, until the onion begins to soften and the mushrooms release some of their moisture. Stir in the garlic for 30 seconds. Sprinkle the flour over the vegetables and stir for 1 minute so it is no longer powdery.
Build the broth, about 3 minutes. Pour in the wine and scrape the bottom of the pot to loosen the browned fond. Let it bubble for about 2 minutes, then add the broth, potatoes, bay leaves, thyme, and rosemary. Stir well, bring the liquid to a gentle simmer, and return the chicken pieces to the pot, skin-side up if possible. Keep the quail on the plate for now.
Simmer the chicken and vegetables for 20 minutes. Cover the pot with the lid slightly ajar and lower the heat so the broth bubbles gently rather than boiling hard. Simmer for 20 minutes. Check once or twice that the stew is not sticking and that the liquid remains at a quiet simmer; add a splash of broth or water if it is reducing too quickly.
Add and cook the quail, about 20 minutes. Nestle the quail into the broth and vegetables. Cover the pot slightly ajar and simmer for 18 to 22 minutes, turning the quail once if they are not mostly submerged. Check each type of poultry with a food thermometer: the thickest part of each chicken thigh and the thickest part of each quail breast should reach 165°F (74°C). The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); avoid touching bone with the thermometer probe. If a piece reaches temperature before the others, lift it to a clean plate and return it to the hot stew at the end.
Finish and serve, about 5 minutes. Remove the bay leaves and rosemary stem. Stir in the lemon juice and parsley, then taste the broth and adjust the salt and pepper. If you want a slightly thicker stew, mash a few potato pieces against the side of the pot and stir them back in. Let the pot stand for 2 minutes, then ladle the vegetables and broth into bowls and divide the chicken and quail among them.

Tips

Dry the poultry before browning. Moisture on the skin creates steam, which slows browning. Pat it dry just before seasoning, and brown in batches; a crowded pot can leave the meat pale and the vegetables watery.
Use a gentle simmer. A rolling boil can make chicken fibers firm and break up the smaller quail. Look for occasional small bubbles at the edges. If the broth boils vigorously, lower the heat and move the pot briefly off the burner.
Adjust for the quail you find. Quail size varies, so check each bird rather than relying only on the clock. If you cannot find quail, use 1½ lb (680 g) bone-in chicken pieces instead; the stew will still work, but it will no longer have the mild, delicate flavor of quail. Add the extra chicken with the thighs and check all pieces for 165°F (74°C).
Choose a wine substitute that suits the broth. If you prefer not to cook with wine, use an additional 1 cup (240 ml) chicken broth and add 1 tsp (5 ml) cider vinegar or lemon juice. The wine gives a subtle fruity acidity; broth with a little vinegar keeps the stew balanced but tastes less complex.

Serving Suggestions

This stew is substantial enough to serve on its own, especially when each bowl gets potatoes, carrots, mushrooms, and a mix of the two meats. A slice of crusty bread or a warm dinner roll is useful for catching the herb-scented broth. For a lighter plate, serve a simple green salad dressed with lemon and olive oil alongside it, or add steamed green beans for color and crunch.

For a more filling meal, spoon the stew over buttered egg noodles, soft polenta, or mashed potatoes. If serving over a starch, ladle on enough broth to moisten it without drowning the plate. Put extra parsley and black pepper on the table so diners can finish their own bowls. Because quail is small, offer a fork and knife and remind guests to take care around the small bones.

Variations

Make it without mushrooms: Replace them with an equal weight of peeled parsnips or extra carrots. Parsnips bring a sweeter, earthy flavor, while additional carrots keep the stew familiar and mild.

Use a different herb profile: Replace the rosemary and thyme with 1 tsp (2 g) dried marjoram, or stir in 1 tbsp (4 g) chopped fresh sage near the end. Sage is assertive, so start with a little; too much can cover the delicate taste of quail.

Add a little heat: Stir in ¼ tsp (0.5 g) red pepper flakes with the garlic. For a brighter, more Mediterranean feel, add ½ cup (75 g) pitted green olives during the final 10 minutes of simmering and reduce the salt slightly.

Make it gluten-free: Omit the flour and, near the end, stir 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water into the gently simmering broth. Simmer for 1 to 2 minutes until it thickens. Check the cornstarch package and broth labels if you are cooking for someone who must avoid gluten.

Storage and Reheating

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. The stew keeps for 3 to 4 days in the refrigerator. For best texture, store the meat with enough broth to keep it moist; the potatoes will soften somewhat as they sit, but the flavor will remain savory.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir or turn the pieces during reheating so the stew warms evenly, and add a splash of broth if it has thickened. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Do not leave the pot at room temperature for more than 2 hours in total.

To freeze, cool the stew promptly and pack it in airtight freezer containers, leaving a little room for expansion. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become a little grainy after freezing; if that texture matters, freeze the broth and meat separately from freshly cooked potatoes.

Frequently Asked Questions

Can I use frozen quail? Yes. Thaw it completely in the refrigerator before cooking, then pat it dry. Do not partially cook frozen quail in the stew, since uneven thawing makes browning and safe, even cooking harder to manage. Keep the thawed birds chilled until you are ready to season and brown them.

Can I make this stew with boneless chicken? You can, but boneless chicken cooks faster and is easier to overcook during a long simmer. Use boneless thighs rather than breast for a more forgiving result, cut them into large pieces, and begin checking their temperature before adding the quail. Remove any piece that reaches 165°F (74°C), then return it to the stew just before serving.

How do I know when quail is done? Use an instant-read food thermometer in the thickest part of the breast, taking care not to touch bone. It must reach 165°F (74°C). Quail size and shape vary, so the stated simmer time is a guide, not a replacement for checking each bird. If the birds are split, check the thickest portion of each half.

What can I use instead of white wine? Replace it with the same amount of chicken broth and add a small amount of cider vinegar or lemon juice for lift. The result will be slightly less aromatic, but the broth, browned poultry, and herbs still make a flavorful base. Avoid adding a large amount of vinegar, which can make the stew sharply sour.

Can I make the stew ahead? Yes. Cook it fully, cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). The flavors mingle as it rests, though the potatoes will absorb some broth. Keep extra broth on hand to loosen the stew while reheating, and check that both the liquid and poultry are hot throughout.

Why is my stew thin? A stew with this amount of broth is meant to be spoonable rather than gravy-thick. For a thicker texture, mash several cooked potato pieces into the liquid, or use the cornstarch slurry described in the gluten-free variation. Let the stew simmer briefly after thickening so the texture settles, but avoid boiling it hard.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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