Wine-Glazed Quail

Name: Wine-Glazed Quail
Yield: 6
Ingredients: 3 cloves of garlic, minced; 1 large onion, finely chopped; 1/4 cup of olive oil (60 ml); 6 quails cleaned (1 kg); 1 tablespoon of dried thyme or oregano; 2 sprigs of rosemary, crushed; 1/2 cup of dry red wine (120 ml); 2 cups of chicken broth (480 ml); Salt and black pepper to taste

1
3 cloves of garlic, minced
2
1 large onion, finely chopped
3
1/4 cup of olive oil (60 ml)
4
6 quails cleaned (1 kg)
5
1 tablespoon of dried thyme or oregano
6
2 sprigs of rosemary, crushed
7
1/2 cup of dry red wine (120 ml)
8
2 cups of chicken broth (480 ml)
9
Salt and black pepper to taste

Ingredients

1
3 cloves of garlic, minced
2
1 large onion, finely chopped
3
1/4 cup of olive oil (60 ml)
4
6 quails cleaned (1 kg)
5
1 tablespoon of dried thyme or oregano
6
2 sprigs of rosemary, crushed
7
1/2 cup of dry red wine (120 ml)
8
2 cups of chicken broth (480 ml)
9
Salt and black pepper to taste

Directions

1
Fry the garlic and onion in olive oil until they are soft and translucent. Reserve
2
Tie the legs and wings of each quail with twine
3
Place them in a pan with the garlic, season with salt, pepper, thyme, and rosemary
4
Fry until golden brown
5
Add the wine, reduce heat, and cover
6
Cook for 40 minutes or until the quails are tender
7
Join the chicken broth gradually as it thickens
8
To serve, cut the quails in half from the beak to the tail
9
10
190 calories per serving