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Seared Quail with Marsala Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the Seared Quail:

  • 4 quail about 1/2 pound each
  • 1 tablespoon Creole seasoning Tony Chachere's
  • 1 tablespoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

For the Marsala Sauce:

  • 3 tablespoon vegetable oil
  • 1/2 cup Marsala wine or any dry red wine
  • 1 cup chicken broth
  • 3 tablespoons flour
  • Salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Pat the quail dry on all sides with paper towels. Season both sides of the quail with generous amounts of creole seasoning, garlic powder, and black pepper.
  • Meanwhile, make a simple marsala sauce. In a saucepan, heat olive oil on high heat. Add Marsala wine and chicken broth. Bring to a boil and cook for three to five minutes. Whisk in the flour, a little at a time. Cook until the sauce has boiled down and becomes thick. This may take up to 30 minutes for it to become thick and gravy-like.
  • As the marsala sauce cooks down, take a heavy ovenproof skillet and heat olive oil over high heat. When the oil is sizzling, add the quail and sear on all sides. If the oil is hot enough, the quail will sear quickly and get nice and brown on all sides. This should only take about 3-4 minute on all sides.
  • Place in the oven to finish cooking, about 15 minutes.
  • Pour the marsala sauce on top of the quail.
  • Enjoy!