Quail with artichokes, mushroom panzanella and red wine jus

Quail with artichokes, mushroom panzanella and red wine jus

My Italian Kitchen
Chris Middleton

I created this dish using only ingredients that I love: artichokes, quail, mushrooms, pancetta, and crunchy bread to soak up all the sauce. It brought back memories of having roast quail at Nonna’s, digging into crunchy bread straight from the oven, and picking mushrooms in the hills when I was living in Italy. This is a dish that showcases the natural beauty of each ingredient.



Quantity Ingredient
1 tablespoon extra-virgin olive oil
4 x 190g quails, legs and breasts removed, bones chopped
2 carrots, roughly chopped
2 onions, roughly chopped
1 leek, roughly chopped, white part only
6 sage leaves, sliced
250ml shiraz wine
30g salted butter, cubed


Quantity Ingredient
1 lemon, juiced
2 globe artichokes
1 tablespoon extra-virgin olive oil
6 thyme sprigs
420g jerusalem artichokes
50g salted butter
2 tablespoons cream
canola oil, for deep-frying


Quantity Ingredient
40g salted butter
200g portobello mushrooms, half thickly sliced, half cut into quarters
60g oyster mushrooms, sliced
100g enoki mushrooms
4 sage leaves, sliced

Caramelised onion

Quantity Ingredient
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, thinly sliced
250ml red-wine vinegar
4 slices baguette, to serve
4 slices pancetta, to serve
1 orange, zested, to garnish


  1. Preheat the oven to 200°C.
  2. To make the jus, place the olive oil in a large frying pan and set over a high heat. Add the quail bones, carrots, onions, leek and sage, and cook for 8–10 minutes, stirring occasionally until caramelised. Add the shiraz and cook for 2 minutes. Add 1 litre of water, bring to the boil, then reduce to a low–medium heat and simmer for 45 minutes to 1 hour, or until reduced to 80 ml. Strain into a clean saucepan and set aside.
  3. Meanwhile, to prepare the globe artichokes, squeeze the lemon juice into a large bowl of water. Peel the globe artichokes, cut into quarters and remove the choke. Store these in the lemon water to stop the cut artichokes turning brown. Drain, pat dry and place on a baking tray (reserve the lemon water). Drizzle with the olive oil, add the thyme and place in the oven to roast until tender, about 20 minutes. Remove from the oven and set aside.
  4. Peel the Jerusalem artichokes. Use a mandoline to thinly slice 2 artichokes and set aside in the lemon water. Grate the remaining artichokes. Heat the butter in a saucepan over a medium heat. Add the grated artichoke and cook until tender, about 5 minutes. Remove from the heat and transfer to a blender. Add the cream and purée until smooth. Season and pass through a sieve. Set aside, keeping warm.
  5. To prepare the mushrooms, add the butter to a frying pan over a medium heat. Add the mushrooms and sage, and sauté until brown. Remove from the heat, cover and set aside, keeping warm.
  6. For the caramelised onion, add the olive oil to the frying pan and set over a medium heat. Add the onion and cook until caramelised. Add the garlic and vinegar and cook until thickened and reduced, about 5–6 minutes. Set aside.
  7. Place a chargrill pan over a high heat. Once hot, add the baguette slices and cook each side until char lines appear and the bread is toasted. Remove and set aside. Place the pancetta on the hot chargrill pan and fry until crisp. Remove from the heat and set aside.
  8. Drizzle the quail legs and breasts with a little olive oil and season to ensure all the quail is coated evenly. Heat a frying pan over a medium–high heat. Add the quail, skin side down, and fry until the skin is brown, about 3 minutes. Turn and fry until the quail is cooked through, about another 30 seconds. Remove from the pan and cover to rest and keep warm.
  9. Pour canola oil into a small saucepan until it’s approximately one-third full, set it over a high heat and bring the oil temperature up to 180°C. To test if it is ready, drop a breadcrumb into the oil – if it quickly turns golden, the oil is ready. Drain the Jerusalem artichoke slices and pat dry with paper towel. Add to the hot canola oil and fry in batches until golden and crisp. Remove from the oil and drain on paper towel.
  10. To finish the jus, reheat it over a medium–high heat. Whisk in the cubes of butter, a piece at a time. Season with salt and pepper to taste.
  11. To serve, divide the artichoke purée between plates. Top with quail pieces, mushrooms, caramelised onion, pancetta, roasted globe artichoke and Jerusalem artichoke chips. Sprinkle with orange zest. Serve with the toast and jus.
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