Braised Quail

🛒 Ingredients

• Quail 200 g · 460 kcal
• Olive Oil 14 g · 120 kcal
• Onion 70 g · 28 kcal
• Carrot 60 g · 24 kcal
• Celery Stalk 40 g · 6 kcal
• Garlic Clove 6 g · 9 kcal
• Dry Red Wine 120 g · 100 kcal
• Chicken Broth 240 g · 24 kcal
• Bay Leaf 1 g · 0 kcal
• Fresh Thyme 5 g · 0 kcal

👨‍🍳 Instructions

1. Pat the quails dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat, then sear the quails until golden brown on all sides, about 2-3 minutes per side; remove and set aside.
3. Add chopped onion, carrot, and celery to the pot and sauté for 5-7 minutes until softened.
4. Stir in minced garlic and cook for another minute until fragrant.
5. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom; bring to a simmer and cook for 2-3 minutes until slightly reduced.
6. Return the quails to the pot, add chicken broth, bay leaf, and fresh thyme; bring to a gentle simmer.
7. Cover the pot and braise in the oven at 160°C (325°F) for 60-70 minutes, or until the quails are very tender.
8. Remove from oven, discard bay leaf and thyme sprigs, and serve the braised quail immediately with its rich sauce and vegetables.