QUAIL WITH POTATOES

PREPARATION 120MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

1 pack of Villa Germania quails

• Salt to taste

• Black pepper to taste

• 1 and ½ teaspoons minced garlic

• 5 sprigs of rosemary

• ½ teaspoon chopped rosemary

• 5 sprigs thyme

• ½ teaspoon chopped thyme

• 250ml dry white wine

• Extra virgin olive oil

• 4 medium onions cut into four pieces

• 1 tablespoon balsamic vinegar

• 500g English potatoes


PREPARATION METHOD

Wash and dry the quails. Season inside and out with salt, pepper, minced garlic, chopped rosemary and thyme. Pour the wine over them. Leave to marinate for at least 1 hour at room temperature. Preheat the oven to 180ºC. 

Place the onions on a baking sheet and season with salt and pepper. Add the balsamic vinegar and a little olive oil. Place in the oven and allow to soften and caramelize for about 10 minutes. Set aside. 

Pour a little olive oil into another baking dish, place the sprigs of rosemary and thyme on top and place the quails breast-side down. Pour a little more oil over the quails and bake for 20 minutes. 

Remove the quails from the oven, turn them breast-side up and place the roasted onions and potatoes around them. Return to the oven for another 25 minutes. Serve afterwards. 



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