Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Roast Quail Stuffed with Swiss Chard and Raisins

Stuffing 1 Tbl raisins

1 or 2 slices bacon

1-1/2 pounds Swiss chard

3 Tbl minced onion

1 small garlic clove, finely minced

1 Tbl pine nuts, toasted

Salt and freshly ground pepper


4 quail; boneless and on the large side

2 Tbl olive oil

Salt and freshly ground pepper

1 small carrot, diced

1 small onion, diced

2 cups red wine, e.g., Cabernet or Zinfandel

2 sprigs thyme

1-1/2 cups chicken or vegetable stock


Preheat oven to 375°F. Soak raisins in a little warm water for 10 minutes; then drain. Chop bacon into 1/4 pieces; sauté until crisp and remove to a paper towel. Pour off all but 1 tablespoon of fat.

Set aside. Run a knife along chard stalks to remove leaves. Wash leaves thoroughly in as many changes of water as necessary to get rid of sand and grit. Drain and cut them roughly into 2-inch wide strips.

Heat a large sauté pan, over medium-high heat. Add 1 tablespoon bacon fat and onion. Cook 3 minutes until translucent. Add garlic, turn heat to high and add Swiss chard. Season with salt and pepper.

Cook until leaves are wilted but still green and liquid has evaporated. Remove from heat and let cool. Add bacon, California raisins and pine nuts. Check seasoning.


Divide chard mixture and stuff each quail. Brush quail on all sides with 2 tablespoons olive oil and season with salt and pepper. Lay on their sides in a small roasting pan and surround birds with carrots and onion.

Roast in preheated oven at 375°F for 4 minutes. Turn and roast for another 4 minutes. Then turn the birds, breast upwards, and roast for another 4 to 5 mintes, until temperature at center reaches 170°F.

Remove quail from oven; arrange them on a warm serving platter. Cover with aluminum foil and keep warm. Pour excess fat from roasting pan and deglaze with red wine. Add thyme; bring to a boil and reduce to 2 tablespoons of liquid. Add chicken broth; simmer for 5 to 6 minutes. Check seasoning. Strain and spoon sauce over quail