Wine-Glazed Quail

Name: Wine-Glazed Quail
Yield: 6
Ingredients: 3 cloves of garlic, minced; 1 large onion (150g), finely chopped; 2 tablespoons olive oil; 6 quails (1kg); 1 teaspoon thyme or oregano; 2 sprigs of rosemary, crushed; 1/2 teaspoon black pepper; 1/2 cup dry red wine (120ml); 1 chicken broth tablet dissolved in 2 cups of water (480ml)

1
3 cloves of garlic, minced
2
1 large onion (150g), finely chopped
3
2 tablespoons olive oil
4
6 quails (1kg)
5
1 teaspoon thyme or oregano
6
2 sprigs of rosemary, crushed
7
1/2 teaspoon black pepper
8
1/2 cup dry red wine (120ml)
9
1 chicken broth tablet dissolved in 2 cups of water (480ml)

Ingredients

1
3 cloves of garlic, minced
2
1 large onion (150g), finely chopped
3
2 tablespoons olive oil
4
6 quails (1kg)
5
1 teaspoon thyme or oregano
6
2 sprigs of rosemary, crushed
7
1/2 teaspoon black pepper
8
1/2 cup dry red wine (120ml)
9
1 chicken broth tablet dissolved in 2 cups of water (480ml)

Directions

1
In a large saucepan, sauté the garlic and onion in olive oil over medium heat until they're soft
2
Remove from heat and set aside
3
Tie the legs and wings of each quail with kitchen twine
4
Arrange them in the reserved saucepan and sprinkle with thyme or oregano, rosemary, and black pepper
5
Sauté over medium heat until golden brown (about 5 minutes)
6
Add the red wine, reduce heat to low, cover, and cook until the quail is tender, adding the chicken broth as needed (about 40 minutes)
7
Transfer to a serving dish and serve immediately
8
280 calories per serving