1 quail of 2 kg
2 tablespoons of wheat flour
1 and 1/2 cup of water or chicken broth
1 cup of white wine
salt and black pepper to taste
1 bunch of parsley, thyme, and onion
24 green or black olives
1 quail of 2 kg
2 tablespoons of wheat flour
1 and 1/2 cup of water or chicken broth
1 cup of white wine
salt and black pepper to taste
1 bunch of parsley, thyme, and onion
24 green or black olives
Wrap the quail in cheesecloth, cut into pieces, and season with salt and pepper to taste
Aquaint the oven with a warm temperature (200°C)
Place the quail pieces on a baking sheet, put it in the oven, and bake for 30 minutes or until golden brown
Remove the quail from the baking sheet and reserve
Remove almost all the fat from the baking sheet and place it in a small pot
Add flour and fry, stirring until golden brown
Add water (or broth) and wine, and cook the sauce, stirring well until it thickens and becomes creamy
Season with salt and pepper to taste
Place the quail back on the baking sheet and add the herb mixture, pouring the liquid over the quail
Cover, or cover with aluminum foil, and bake for another 45 minutes or 1 hour
Baste the olives in boiling water for 5 minutes to remove excess salt
Arrange the quail on a warmed platter
Remove excess fat from the sauce, add the olives, and pour over the quail pieces
Serve in 3 parts.
