3 cloves of garlic, minced
1 large onion (150g), finely chopped
2 tablespoons olive oil
6 clean quails (1kg)
1 teaspoon thyme or oregano
2 crushed bay leaves
1/2 teaspoon black pepper
1/2 cup dry red wine (120ml)
1 chicken bouillon cube dissolved in 2 cups of water (480ml)
3 cloves of garlic, minced
1 large onion (150g), finely chopped
2 tablespoons olive oil
6 clean quails (1kg)
1 teaspoon thyme or oregano
2 crushed bay leaves
1/2 teaspoon black pepper
1/2 cup dry red wine (120ml)
1 chicken bouillon cube dissolved in 2 cups of water (480ml)
In a large saucepan, sauté the garlic and onion over medium heat in olive oil until they're soft
Tire from the heat and reserve
Tie each quail's legs and wings with twine
Arrange them in the reserved saucepan and sprinkle with thyme or oregano, bay leaves, and black pepper
Sauté over medium heat until golden brown (about 5 minutes)
Add the wine, reduce heat to low, cover, and cook until the quail is tender, adding chicken bouillon as needed (about 40 minutes)
Transfer to a serving dish and serve immediately
280 calories per serving
