Braised quails with olives and tomatoes

I 0ften served quail in my career , mostly for starters but unfortunately it became less and less popular in time .  The last quail i cooked was seven years ago , so i was a bit excited when a shop in my town started to sell some. People often think it is a hard dish to work with when it is actually pretty easy . For me the best way to serve a quail is braised with wild mushroom  or tomatoes . Many ingredients can be added to his recipe , like sweet peppers , courgettes, carrots and many more.

Braised quail with olives and tomatoesIngredients:

Serves two:

*2 quails

*1 red onion

*2 garlic cloves

*1 cup of black olives

*1 cup of cherry tomatoes

*1/2 cup of white wine

*1 cup of chicken stock


1. Preheat the oven at 180 degrees Celsius. In a skillet heat a tablespoon of olive oil and start to fry the quail until golden brown .

2.Remove the quails from the pan .Dice the onion and add to the pan  along with the chopped garlic. Cook until golden brown.

3.Add the olives and cherry tomatoes to the skillet , Pour the wine and chicken stock over the vegetables  and cook until a third has reduced .

4.Place the quails back in the pan and braise in the oven for 20 minutes , the quails will be cooked through and most of the juice will be reduced. Serve one quail per guest as a starter but you can give two as a main course with a side of creamy polenta.

Bon appetit


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