Quail in homemade sauce

Meat
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By Ángela

Small and very presentable, quails are often part of some salads, stews and roasts on Christmas menus. Replaceable by broiler or free-range chicks, We will cook these birds in a rich sauce made using the traditional method, made with sautéed vegetables, wine and the meat's own juices.

Quail in homemade sauce

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Dishes with quail are always delicious, but this recipe for Quail in homemade sauce is to spread sauce over and over again

Quail in homemade sauce
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Total time:

Ingredients

  • 6 quail
  • 4 cloves of garlic
  • 1 cebolla
  • 1 dried pepper or chorizo
  • a good splash of semisweet white wine (and a little broth)
  • pepper
  • shawl

Preparation

  1. Once clean of feathers and entrails, season the quails with salt and pepper and reserve them.

  2. We put them in a saucepan with very hot oil and brown them on all sides. We booked.

  3. In that same oil, add the garlic, the onion and the pepper softened in lukewarm water, all finely chopped. We let these ingredients poach for a while.

  4. We return to add the quails in the saucepan and pour the wine.

  5. Let the stew cook until the quail is tender. If necessary, add more wine or chicken broth.

  6. Next we pass all the sauce through a chinois and serve it with the quails.

Image: Sweet and salted snacks


Discover other recipes of: Holidays and Special Days, Meat Recipes, Christmas Recipes, Sauces

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  1.   Goro said
    ago 5 years

    Magnificent recipe, it is brutally delicious for its simplicity.

    As a contribution, I indicate that if you add half a glass of oloroso sherry to the sauce, just before adding the quail with the white wine, and let it air for a minute, it will give you an extraordinary point.

    It's a Michelin star recipe. ;-)

    Reply to Goro