2 tablespoons of olive oil
1/4 cup of butter (50 g)
8 quails cleaned (1.4 kg)
1/2 cup of Madeira wine (120 ml)
2 cups of chicken broth (480 ml)
To accompany
4 potatoes peeled and cut into six pieces each (around 500 g), passed through the juice of 1/2 lemon
1/2 cup of butter (100 g)
1 tablespoon of thyme
8 slices of pork loin
Salt and black pepper to taste
2 tablespoons of olive oil
1/4 cup of butter (50 g)
8 quails cleaned (1.4 kg)
1/2 cup of Madeira wine (120 ml)
2 cups of chicken broth (480 ml)
To accompany
4 potatoes peeled and cut into six pieces each (around 500 g), passed through the juice of 1/2 lemon
1/2 cup of butter (100 g)
1 tablespoon of thyme
8 slices of pork loin
Salt and black pepper to taste
In a pan, heat the olive oil and butter and brown the quails for 3 minutes, turning them
Cover and cook over low heat for 5 minutes
Remove the quails and reserve them, covered
Put the Madeira wine and chicken broth in the pan, let it simmer and return the quals
Cover and cook over low heat for 40 minutes or until they're tender
Strain the sauce through a fine-mesh sieve and return it to the pan
Prepare the accompaniment: in a pan, put the potatoes and 1/4 cup of butter
Heat it up
Add thyme, salt, and black pepper and cook, stirring, until the potatoes are golden and tender
Remove from heat and reserve, covered
In a skillet, melt the remaining butter and brown the pork loin on both sides
Place the quails on top of the pork and cover with the warm sauce
Arrange the potatoes around and serve
370 calories per serving
