1 cup of hot chicken broth (optional, use 1/2 teaspoon dissolved)
1/3 cup of dry white wine
5 tablespoons of butter
2 tablespoons of finely chopped onion
2 tablespoons of chopped nuts
1/2 tablespoon of cornstarch
1 tablespoon of paprika
1 tablespoon of mustard
100g of chicken filling
8 slices of bread, cut into small pieces
4 quails (680g)
2 cloves of garlic
Salt and black pepper to taste
1 cup of hot chicken broth (optional, use 1/2 teaspoon dissolved)
1/3 cup of dry white wine
5 tablespoons of butter
2 tablespoons of finely chopped onion
2 tablespoons of chopped nuts
1/2 tablespoon of cornstarch
1 tablespoon of paprika
1 tablespoon of mustard
100g of chicken filling
8 slices of bread, cut into small pieces
4 quails (680g)
2 cloves of garlic
Salt and black pepper to taste
Fry the chicken and garlic with 1 tablespoon of butter
Add to a blender, along with bread, mustard, nuts, and paprika
Blend well
Season with salt and pepper
Stuff the quails and close with toothpicks
Melt the remaining butter in low heat and fry the quails until they're golden brown. Reserve
Leave 2 tablespoons of butter in a pan
Add the onion and fry
Add the wine and cook until it's reduced to half
Add the chicken broth, paprika, and quails
Cover and simmer for 10 minutes or until the meat is tender
Remove the quails
Cook the sauce and add dissolved cornstarch in a little water
Cook until thickened
Season with salt
Serve with the quails.
