A light recipe for quails cooked in a casserole, where everyone licks their fingers! You can also prepare a cream or mushroom sauce to accompany your poultry cooked in a cast iron pot.
Cooking the quails Heat the oil in a pot, then place the quails inside.
Stir often to prevent sticking to the pot. Cut the onion into strips.
Cooking the wine and onions When the quails are nicely browned, set them aside and pour the wine along with the onion slices into the pot.
Stewing Let cook for 5 minutes, then add the quails, season with salt and pepper. Simmer for 15 to 20 minutes.
To finish, serve hot.
0 servings
4
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EN