8 quails (680 g)
2 finely chopped onions (180 g)
2 sliced carrots (140 g)
1 onion slice, cut into 1 cm pieces (97 g)
1 tablespoon of fresh thyme
1 teaspoon of dried rosemary
2 sprigs of bay leaves
2 cups of beef broth (480 g)
2/3 cup of olive oil (160 g)
1 cup of dry white wine (240 g)
1 cup of vinegar
1/2 teaspoon of grated ginger (225 g)
3 cloves of garlic
1/4 teaspoon of ground cinnamon
salt to taste
8 quails (680 g)
2 finely chopped onions (180 g)
2 sliced carrots (140 g)
1 onion slice, cut into 1 cm pieces (97 g)
1 tablespoon of fresh thyme
1 teaspoon of dried rosemary
2 sprigs of bay leaves
2 cups of beef broth (480 g)
2/3 cup of olive oil (160 g)
1 cup of dry white wine (240 g)
1 cup of vinegar
1/2 teaspoon of grated ginger (225 g)
3 cloves of garlic
1/4 teaspoon of ground cinnamon
salt to taste
Cut the quails in half lengthwise, through the breastbone, to make them lie flat
Season with salt
Heat the olive oil in a pan and sauté the quails until they're browned on both sides
Place them on a plate
In the same pan, cook the onions, carrots, onion slices, thyme, rosemary, and bay leaves until they're slightly caramelized
When it's halfway cooked, add the white wine, vinegar, cloves, ginger, and cinnamon
Let the wine evaporate slightly, then place the quails back in the pan
Cover with beef broth, cover the pan, and let it cook slowly
Once cooked, remove the quails and arrange them on a serving dish
Simmer the sauce and season with salt
Pour the sauce over the quails
They can be served warm or cold, as preferred
Serve in 8 portions.
