Roasted quails with shallots Ingredients: 0.5 bunch of - flat-leaf parsley - 2 tablespoons of - olive oil pepper salt - 6 - quails prepared by your butcher - 2 - shallots - 10 cl of - dry white wine (Sauvignon type) - 20 cl of - chicken stock - 150 g of - raisins - coriander seeds.
Utensils： 1 Garlic press garlic press- 1 casserole dish- 1 brush -
Cooking:
20 min
Phase 1
Slice the shallots.
Phase 2
Heat the oil in a large casserole dish. When it is hot, put the quails in itgold on all their faces.
Phase 3
When they are golden brown, take them out of the casserole and replace them with the chopped shallots. Brown them gently then pour in the wine and let reduce for a few minutes.
Phase 4
Return the quails, water with the broth and add the raisins, coriander seeds and chopped parsley. Cover and cook for 20 minutes.
Phase 5
When the quails are cooked, take them out of the casserole and put them on a dish. Sprinkle with cooking juices. Serve
Utensils： 1 Garlic press garlic press- 1 casserole dish- 1 brush -
Cooking:
20 min
Phase 1
Slice the shallots.
Phase 2
Heat the oil in a large casserole dish. When it is hot, put the quails in itgold on all their faces.
Phase 3
When they are golden brown, take them out of the casserole and replace them with the chopped shallots. Brown them gently then pour in the wine and let reduce for a few minutes.
Phase 4
Return the quails, water with the broth and add the raisins, coriander seeds and chopped parsley. Cover and cook for 20 minutes.
Phase 5
When the quails are cooked, take them out of the casserole and put them on a dish. Sprinkle with cooking juices. Serve