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I like to share traditional recipes from time to time, from the family, so today I share with you this recipe of stewed quail. Although I simply love quail grilled, my grandfather loved stewed with vegetables and that is how my grandmother prepared them.
Quail meat is soft and tasty at the same time, it is a meat with little caloric intake and its proteins are of high nutritional value as they contain essential amino acids. So it is highly recommended to add it to our diet. If we also accompany them with some vegetables as in this recipe we get a rich and healthy dish.
Stewed quail
A rich and healthy dish based on quail and vegetables.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: meat
- Rations: 2
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 2 quail
- extra virgin olive oil
- 1 squirt of cognac or brandy
- 4 shallots
- 1 Carrot
- 2 artichokes
- 2 medium potatoes
- 1 teaspoon paprika sweet
- 1 glass of chicken or poultry broth
- shawl
- pepper
Preparation
Sauté the seasoned quail in a saucepan with a splash of olive oil until golden brown.
When they are golden, add the brandy, heat it and flame, that is, set fire so that the alcohol burns and evaporates.
Remove the quail from the casserole and reserve.
Chop the shallots, they can be medium pieces, but if you prefer you can also chop them small and fry them.
Peel and cut the carrot into slices and add them to the casserole.
Add the sweet paprika and stir. Cook 3 or 4 more minutes.
Place the quail in the casserole with the chicken or poultry stock.
Peel and cut the potatoes into chunks and add them to the stew.
Clean and cut the artichokes into 4 and add them to the casserole.
Cook over medium-low heat for about 30 minutes or so. The first half of the time with the lid on and the rest uncovered so that the sauce evaporates and reduces.
