White Wine Glazed Quails

Name: White Wine Glazed Quails
Yield: 4
Ingredients: 4 cleaned quails; 2 tablespoons of salt; 4 cloves of minced garlic; 3 tablespoons of butter; 1 cup of water; 1 cup of dry white wine; 4 sprigs of rosemary; 2 cups of cooked quail rice

1
4 cleaned quails
2
2 tablespoons of salt
3
4 cloves of minced garlic
4
3 tablespoons of butter
5
1 cup of water
6
1 cup of dry white wine
7
4 sprigs of rosemary
8
2 cups of cooked quail rice

Ingredients

1
4 cleaned quails
2
2 tablespoons of salt
3
4 cloves of minced garlic
4
3 tablespoons of butter
5
1 cup of water
6
1 cup of dry white wine
7
4 sprigs of rosemary
8
2 cups of cooked quail rice

Directions

1
In a bowl, season the quails with salt and garlic
2
In a large frying pan, melt the butter over low heat
3
Fry the quails for 20 minutes or until they're golden brown on all sides
4
Add the water gradually as the pan's bottom browns, stirring constantly
5
Add the white wine and two rosemary sprigs
6
Cover the pan and cook for an additional 15 minutes or until the meat is tender but not dry
7
Transfer to a serving dish, arrange around the cooked quail rice, and garnish with the remaining rosemary.