Grilled Quail with Mashed Chickpeas

Food Network Canada
6 servings

Recipe courtesy of:

Tom Colicchio:

Executive Chef/Owner, Craft, New York City

Executive Chef/Owner, Gramercy Tavern, New York City

Chef, Craftsteak, Las Vegas

Tom Colicchio: “At Craft restaurant, located in New York City, we like to finish dishes like this one with a drizzle of 25- or 50-year old balsamic vinegar which has amazing sweetness and the viscosity of syrup. This type of vinegar can be very expensive, but it lasts a long time, since a few drops go a long way. For cooking or marinating (as in this recipe) such an exalted ingredient isn’t necessary: any good, barrel-aged balsamic vinegar from Modena, Italy will work. You can have your butcher bone the quail for you.”



Mashed Chickpeas

sprig rosemary
sprig thyme
cup dried chickpeas (about 1 pound), soaked overnight
Tbsp extra virgin olive oil
yellow onion, peeled and quartered
stalk celery, halved
medium carrots, peeled and halved
Kosher salt and freshly ground black pepper to taste


cup finely diced red onion
cup red wine vinegar
cup small dice of celery
lemon peel, pith removed and rind cut into julienne
large sprigs rosemary
clove garlic, crushed and peeled
Tbsp dried Sicilian or dried Greek oregano
tsp chopped pepperoncini (or to taste)
cup extra virgin olive oil
Kosher salt and freshly cracked black pepper to taste


quail, boned
Tbsp extra virgin olive oil
Tbsp balsamic vinegar
clove clove garlic, peeled and thinly sliced
sprig rosemary
sprig thyme
Kosher salt and freshly cracked black pepper to taste


cup finely chopped fresh parsley
Lemon juice to taste
Kosher salt and freshly cracked black pepper to taste
Balsamic vinegar, preferably aged, for garnish
Fresh rosemary sprigs, for garnish
Fresh thyme sprigs, for garnish


Step 1

Wrap the rosemary sprigs and thyme sprigs in a piece of cheesecloth and tie it securely with a piece of string; this is called a sachet or bouquet garni.

Step 2

Drain the chickpeas.

Step 3

Heat the oil in a large pot on medium heat.

Step 4

Add the quartered onion, celery and carrots and sweat, stirring occasionally, until the vegetables begin to colour, about 15 minutes.

Step 5

Add the sachet and chickpeas and stir to combine.

Step 6

Add water to cover by 2-inches and bring to a gentle simmer on medium heat.

Step 7

Reduce the heat to medium-low, season with salt and pepper and cook with just an occasional bubble until the chickpeas are soft, about 1 1/2 hours.

Step 8

Remove the pot from the heat and allow the chickpeas to cool slightly, about 15 minutes.

Step 9

Meanwhile, combine the red onion and red wine vinegar in a small bowl and set aside for 15 minutes.

Step 10

Drain the onion and combine it with the diced celery in a large bowl.

Step 11

Add the lemon peel to the bowl.

Step 12

Add the rosemary, garlic, oregano, pepperoncini and 1 cup of olive oil.

Step 13

Drain the warm chickpeas and add them to the marinade.

Step 14

Season with salt and pepper and add enough additional oil so the chickpeas are fully covered.

Step 15

Cover the bowl with plastic wrap and refrigerate overnight.

Step 16

Bone the quail, leave the first wing bone of the quail breast intact, clipping the wing tips of the quail (for a neater presentation).

Step 17

Combine the quail, olive oil, balsamic vinegar, garlic, rosemary and thyme in a large plastic storage bag.

Step 18

Season the quail with cracked black pepper and marinate in the refrigerator for at least 12 hours but up to 2 days.

Step 19

Preheat the grill on high.

Step 20

Season the quail with salt then grill them, about 2 to 3 minutes per side or until cooked.

Step 21

To serve, allow the chickpeas to come to room temperature.

Step 22

Lift them out of the marinade with a slotted spoon into a large mixing bowl.

Step 23

Add chopped parsley and lemon juice, salt and pepper to taste, and mash enough so that the chickpea mixture is chunky, leaving some whole.

Step 24

Serve the quail drizzled with aged balsamic vinegar and garnished with fresh herb sprigs.

Step 25

Serve the chickpeas on the side.

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