2 cups of beef broth (optional: dissolve a bouillon cube in the same amount of water)
1 cup of vinegar
1 cup of dry white wine
2/3 cup of olive oil
1 tablespoon of grated ginger
1 tablespoon of fresh thyme
1 tablespoon of dried rosemary
1/4 teaspoon of ground black pepper
8 quails (680g)
3 sprigs of fresh parsley
2 chopped onions
2 sliced carrots
2 bay leaves
1 onion stalk cut into 1cm slices
Salt to taste
2 cups of beef broth (optional: dissolve a bouillon cube in the same amount of water)
1 cup of vinegar
1 cup of dry white wine
2/3 cup of olive oil
1 tablespoon of grated ginger
1 tablespoon of fresh thyme
1 tablespoon of dried rosemary
1/4 teaspoon of ground black pepper
8 quails (680g)
3 sprigs of fresh parsley
2 chopped onions
2 sliced carrots
2 bay leaves
1 onion stalk cut into 1cm slices
Salt to taste
1 Cut the quails in half vertically, at the breastbone
Season them
Heat the olive oil in a pan and lightly fry the birds
Transfer to a plate
2 In the same pan, fry the onion, carrot, onion stalk, thyme, bay leaves, and rosemary until the onion is translucent
When the onion is transparent, pour in the wine, vinegar, parsley, ginger, and black pepper
Let the wine reduce slightly, then add the quails
3 Cover with broth, cover, and cook until the meat is tender
Remove the birds and arrange them on a platter
Reduce the sauce, reserving the cooked vegetables, and adjust the seasoning
Pour the sauce over the birds, add the vegetables, and serve.
