Stewed quails
This recipe is based on a combination of Spanish recipes for quail. In Spain, they seem to be eaten much more than they are in the UK.
| Stewed quails | |
|---|---|
 |
| Servings: | 4 as a main course or 8 as a snack or first course |
| Calories per serving: | 622 |
| Ready in: | 1 hour 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 19th January 2013 |
|
Best recipe reviewNot sure 3/5 Still can't get my head round this! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 tablespoons oil
- 8 oven-ready quails
- 8 rashers of streaky bacon
- 3 medium onions, peeled and diced
- Garlic, to taste, chopped
- 2 teaspoons dried oregano
- 150 ml dry cider or white wine
- 1 litre hot vegetable or chicken stock, or enough to cover
- Seasoning
- Parsley to garnich, coarsely chopped
Method
- Heat the oil in a saucepan.
- Wrap a rasher of bacon around each quail and add to the pan with the onion.
- Cook until all sides of the quails are beginning to brown, the stir in the garlic and oregano.
- Cook for a few minutes until the garlic is golden.
- Add the cider or wine, the stock and seasoning.
- Cover, and simmer for about 45 minutes until the quails are cooked.
Serving suggestions
Garnish with the parsley and serve with fried potatoes and/or salad.
Chef's notes
We added 1 bulb of garlic for 2 quails, but vary the quantity as desired. We used back bacon which is too short really and fell off the quails as they were browning.
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