Fried Quail with Butter Beans, Mashed Potatoes & Buttermilk Gravy

You don’t have to be a Southerner to love fried chicken with all the fixins, and this dish takes all the best parts of your favorite family supper - the crispy skin and tender meat, buttery veggie sides, and rich gravy - and elevates it with humanely-raised, semi-boneless quail, seasonal butter beans, and a comforting bed of fluffy mashed potatoes. A quick pan-gravy made from a bit of flour, a splash of buttermilk, and some of the flavorful oil leftover from frying the quail ties the whole plate together. It’s delightful no matter where you call home - no secret blend of herbs and spices needed.

Prep Time: 10 Min Cook Time: 35 Min

About the Dish

12 ounces Semi-Boneless Quail
1/2 teaspoon PeachDish Salt
1 cup Buttermilk
14 ounces Potatoes
3 cloves Garlic
5 ounces Butter Beans
2 sprigs Thyme
1 Edward & Sons Not Chick'n Bouillon Cube
3/4 cup All Purpose Flour
2 pats Butter
Per Serving
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Blond Ale

Sunday dinner is a Southern tradition, meaning lots of tastes to appease gathered around the table. We suggest going with something light and smooth like a blond ale. Consider Southern Prohibition Suzy B, a smooth blond ale which will easily go with the flavors and textures of this dish.

Southern Prohibition Suzy B, Hattiesburg, Mississippi

Pinot Noir - Central Coast, CA

Quails are tiny birds, so it’s important to make every bite count. An earthy Pinot Noir will help amplify the gamy richness of the quail. Pinot Noirs are truly medium-bodied red wines capable of pairing with poultry as well as beef. They are perfectly suited to the rich creamy texture of the mashed potatoes, and the hearty, meaty nature of the butter beans.

Calera Pinot Noir, Central Coast, CA


• Season quail on all sides with a total 1/4 teaspoon PeachDish Salt. • In a small bowl, cover quail with 1/2 cup buttermilk. Turn to coat.
MISE EN PLACE • Peel and mince garlic. • Cut potatoes into 3/4-inch pieces.
• Place a saucepan over high heat. Add potato, half of garlic, 1 teaspoon kosher salt and enough water to cover. Cover pan. • When water boils, reduce heat to medium-low. Cook until potatoes are fork tender, 12-14 minutes.
While potatoes cook: • Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add remaining garlic. Cook, stirring, until garlic becomes fragrant, about 30 seconds. • Stir in beans, thyme, bouillon and 1/2 cup water. Cover, and reduce heat to low. Simmer until beans are tender, 8-10 minutes. • Drain beans. Season with 1/4 teaspoon PeachDish Salt.
• Place a skillet over medium-high heat. Add 1/2 inch cooking oil. • Spread flour on a plate. Reserve 1 tablespoon flour. • Dredge quail.
• When oil is hot and shimmering, add quail. Cook without disturbing until browned on bottom, 4-5 minutes. • Flip quail. Cook until browned on other side, 3-4 minutes. • Transfer to a paper towel-lined plate.
• Remove all but 2 tablespoons oil from skillet. Reduce heat under skillet to medium. Whisk in reserved flour. Cook, whisking, until mixture is smooth and smells nutty. • Slowly whisk in remaining 1/2 cup buttermilk. Cook, whisking, until gravy is smooth and has thickened, about 1 minute. • Remove skillet from heat. Season with 1/2 teaspoon black pepper.
• Reserve 1/2 cup potato cooking liquid. Drain potatoes. • Return potatoes to pan. Add butter, and mash well. Adjust consistency as desired with reserved cooking liquid. Season to taste with PeachDish Salt.
• Divide quail, potatoes and beans between 2 plates. • Drizzle with gravy, and enjoy!