Quails with Vegetables

A deliciously simple way to cook quail, Quails with Vegetables are barded with bacon slices. It need only be accompanied by French bread and butter for a filling meal.4 quails, oven-ready

1 teaspoon salt

2 teaspoon freshly ground black pepper

4 slices streaky bacon

2 oz. butter

8 oz. small white onions, peeled

1 lb. small new potatoes, scrubbed and halved bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together

Preheat the oven to hot 425T (Gas Mark 7, 220°C).

Rub each quail, inside and out, with the salt and pepper. Wrap a bacon slice around each bird and set aside.

In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and potatoes and cook for 12 minutes, shaking the casserole frequently.

Remove the casserole from the heat and add the quails and the bouquet garni. Place the casserole in the oven. Cook the quails for 20 to 25 minutes or until the flesh is tender when pierced with the point of a sharp knife and the juices that run out are clear.

Remove the casserole from the oven. Remove and discard the bouquet garni. Transfer the quails to a warmed serving dish and surround them with the vegetables. Serve immediately.

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