This is a gourmet recipe to try on if you’ve just returned from the market with some fresh quail poultry. The meat is very tender and usually melts in the mouth. The very first time I made them in Sardegna. It turned out fabulous but I made too little sauce to go with it. The second time round in france I made sure there were lots of sauce. It goes perfectly well with polenta, pasta or cous cous. It’s not as complicated to prepare as you may think. You onl really need running water to wash the poultry nicely and free it from the remaining feathers and you’re done. Usually quails are available in the bigger supermarkets, or the local butcher.
- 4 whole quails ( cleaned)
- 5 mini pears or 1 big pear (cut in wedges)
- 1 cup white wine (gewürztraminer)
- 1 onion
- 1 bunch parsley
- Pinch of herbs du provence
- Salt, pepper
- 1 cup water
- Dash of vinegar / balsamico
Wash and clean the quails thoroughly under running water. Half the quails so that you can brown them properly. Heat the pan with olive oil, brown the onions then brown the poultry lightly. Add then the cup of white wine and turn down the heat to simmer softly for 10 mins. Add then a dash of vinegar and sugar with the pear wedges, herbs, salt and pepper and simmer with a cup of water additionally for another 5 mins. Add parsley, and stir. Serve with polenta and a fresh green romana salad. It’s probably best to use your fingers to eat them :-) Enjoy!