Grape Vineyard Quail

Name: Grape Vineyard Quail
Yield: 6
Ingredients: 2 cups of chicken broth; 1/2 cup of dry red wine; 1/4 cup of olive oil; 1 sprig of dried thyme; 6 quails (1 kg); 3 cloves of garlic, minced; 2 sprigs of rosemary, chopped; 1 large onion, chopped; Salt and black pepper to taste

1
2 cups of chicken broth
2
1/2 cup of dry red wine
3
1/4 cup of olive oil
4
1 sprig of dried thyme
5
6 quails (1 kg)
6
3 cloves of garlic, minced
7
2 sprigs of rosemary, chopped
8
1 large onion, chopped
9
Salt and black pepper to taste

Ingredients

1
2 cups of chicken broth
2
1/2 cup of dry red wine
3
1/4 cup of olive oil
4
1 sprig of dried thyme
5
6 quails (1 kg)
6
3 cloves of garlic, minced
7
2 sprigs of rosemary, chopped
8
1 large onion, chopped
9
Salt and black pepper to taste

Directions

1
Fry the garlic and onion in olive oil until translucent. Reserve
2
Truss the quails with kitchen twine
3
Place them in a pan with the garlic, season with salt, black pepper, thyme, and rosemary
4
Fry over medium heat until golden brown
5
Add the red wine, reduce heat, and cover
6
Simmer for 40 minutes or until the quails are tender
7
Gradually add the chicken broth
8
Cut the quails in half, starting from the breast, and serve with a leafy salad.