Não se deixe intimidar pela combinação invulgar de codorniz e chocolate; este prato é uma surpresa elegante e deliciosa para o paladar. Perfeito para uma ocasião especial, combina a suavidade da carne de caça com a intensidade de um molho rico e aveludado, criando uma experiência gastronómica memorável que é mais fácil de preparar do que parece.

Ingredientes

  • 4 Codornizes
  • Sal grosso q.b.
  • Pimenta preta moída na ocasião q.b.
  • 3 Colheres de sopa de azeite virgem
  • 1 Cebola média picada
  • 2 Dentes de alho picados
  • 3 Cenouras cortadas aos dados pequenos
  • 1 Colher de chá de farinha
  • 2 Colheres de sopa de vinagre de vinho tinto
  • 1/8 de litro de vinho tinto
  • 1/2 cubo de caldo de galinha Knorr
  • 2 dl de água
  • 1 Folha de louro
  • 3 Cravos de cabecinha
  • 10 g de chocolate com 70% de cacau (Lindt)
  • Salsa picada q.b.
  • Pão a gosto (para servir)

Preparação

  1. Comece por lavar bem 4 codornizes, corte-as ao meio, passe-as por água, seque-as com papel absorvente e polvilhe-as com sal grosso e pimenta preta moída na ocasião.
  2. Num tacho, aqueça 3 colheres de sopa de azeite virgem e aloure dos dois lados cada uma das metades de codorniz.
  3. Retire-as para um prato e no mesmo tacho salteie 1 cebola média picada, 2 dentes de alho também picados e 3 cenouras cortadas aos dados pequenos.
  4. Quanto a cebola estiver transparente, polvilhe com 1 colher cde chá de farinha e junte 2 colheres de sopa de vinagre de vinho tinto, 1/8 de litro de vinho tinto, metade de um caldo de galinha knorr e 2 dl de água.
  5. Quando levantar fervura junte 1 folha de louro e 3 cravos de cabecinha e volte a colocar as codornizes.
  6. Tape e deixe cozer durante 15 minutos.
  7. Retire depois as codornizes e guarde em local quente para não arrefecerem. O forno aquecido a 50.° por exemplo.
  8. Junte ao molho 10 gramas de chocolate com 70 por cento de cacau da Lindt e deixe derreter. Como o amor.
  9. Coloque o molho no prato, polvilhe com salsa picada e disponha em cima as metades de codorniz.
  10. Sirva com uma boa fatia de pão e o vinho que utilizou no cozinhado.

Bringing a taste of Portugal to your kitchen, here is the English version of this recipe.

Quail with Chocolate Sauce

Don’t be put off by the unusual combination of quail and chocolate; this dish is a wonderfully elegant and delicious surprise. Drawing on a long European tradition of pairing game with rich, complex sauces, this recipe is perfect for a special occasion or an impressive dinner party. It masterfully balances the delicate, slightly gamey flavour of the quail with the deep intensity of a dark chocolate and red wine sauce.

The secret to this dish lies in building layers of flavour. The aromatics—onion, garlic, and carrot—create a sweet and savoury base, while the red wine and vinegar add a sharp acidity that cuts through the richness. The final touch of high-quality dark chocolate doesn’t make the sauce sweet; instead, it adds a velvety texture, deep colour, and a subtle bitterness that beautifully complements the meat.

While this recipe sounds sophisticated, the steps are quite straightforward. It’s a fantastic dish to serve with thick slices of crusty bread to mop up every last bit of the incredible sauce, just as suggested. For a more substantial meal, consider pairing it with creamy polenta, mashed potatoes, or a simple green salad.

Ingredients

  • 4 quails
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tbsp virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 carrots, finely diced
  • 1 tsp plain flour
  • 2 tbsp red wine vinegar
  • 125ml red wine
  • ½ a chicken stock cube
  • 200ml water
  • 1 bay leaf
  • 3 whole cloves
  • 10g dark chocolate (70% cocoa solids)
  • Chopped parsley, to garnish
  • Crusty bread, to serve

Method

  1. Start by rinsing the 4 quails thoroughly, then cut them in half. Pat them dry with a paper towel and season generously with coarse sea salt and freshly ground black pepper.
  2. In a large, heavy-based pan or casserole dish, heat 3 tbsp of virgin olive oil and brown the quail halves on both sides.
  3. Remove the quail to a plate. In the same pan, sauté the chopped medium onion, minced garlic, and finely diced carrots until the onion is soft and translucent.
  4. Sprinkle over 1 tsp of plain flour and stir for a minute. Then, add 2 tbsp of red wine vinegar, 125ml of red wine, half a chicken stock cube, and 200ml of water.
  5. When the mixture comes to a boil, add the bay leaf and 3 whole cloves, then return the quail halves to the pan.
  6. Cover and let it simmer for 15 minutes.
  7. After 15 minutes, remove the quail again and keep them warm. A low oven set to 50°C works perfectly for this.
  8. Add 10g of dark chocolate to the sauce and stir until it has completely melted and the sauce is smooth and glossy.
  9. To serve, spoon the sauce onto a serving dish, sprinkle with chopped parsley, and arrange the quail halves on top.
  10. Serve immediately with a good slice of crusty bread and a glass of the same red wine used in the cooking.