Quail sauté with white wine and vegetables

6 servings

60 minutes

Quail stew with white wine and vegetables is an elegant dish of French cuisine, infused with refined flavors and aromas. Its roots trace back to the traditions of French provinces where fresh ingredients and simplicity in preparation form the basis of gastronomic art. The tender quail meat soaked in wine aroma pairs beautifully with caramelized vegetables and subtle notes of thyme and bay leaf. The white wine not only adds depth to the flavor but also makes the meat's texture particularly tender. This dish is perfect for festive dinners or romantic meetings and can be served hot or slightly cooled. The finishing touch is fresh parsley that highlights the brightness and freshness of the ingredients, turning each serving into a true culinary masterpiece.

Energy value per serving

• Calories: 505.9
• Proteins: 30.8g
• Fats: 28.3g
• Carbohydrates: 25.8g

Ingredients

• Olive oil: 0.7 glass
• White wine vinegar: 0.8 glass
• Red onion: 1 head
• Garlic: 3 clove
• Carrot: 1 pc
• Bay leaf: 2 pc
• Black peppercorns: 10 pc
• Fresh thyme: 3 pc
• Dry white wine: 1 glass
• Water: 250 ml
• Wheat flour: 1 glass
• Chopped parsley: 3 tbsp
• Quail: 6 pc
• Salt: 1.5 tsp

Cooking steps

1. In a heavy 4-liter pot, heat olive oil (one-third of a cup) over medium heat. Add finely chopped onion and half a teaspoon of salt, and sauté for 5 minutes.

   Required ingredients:

   • Olive oil: 0.7 glass
   • Red onion: 1 head
   • Salt: 1.5 teaspoon

2. Add thinly sliced carrots, minced garlic, bay leaf, 10 black peppercorns, and 3 sprigs of thyme to the onion and sauté for another 5 minutes.

   Required ingredients:

   • Carrot: 1 piece
   • Garlic: 3 cloves
   • Bay leaf: 2 pieces
   • Black peppercorns: 10 pieces
   • Fresh thyme: 3 pieces

3. Pour wine into the pot with vegetables and herbs, bring to a boil, and cook until the liquid is reduced by half (about 5 minutes).

   Required ingredients:

   • Dry white wine: 1 glass

4. Add wine vinegar and water, bring to a boil again, reduce heat, and simmer for 10 minutes.

   Required ingredients:

   • White wine vinegar: 0.8 glass
   • Water: 250 ml

5. Cut the quail carcasses into quarters. In a bowl, mix flour and 1 teaspoon of salt. Coat the quail pieces in this mixture.

   Required ingredients:

   • Wheat flour: 1 glass
   • Salt: 1.5 teaspoon
   • Quail: 6 pieces

6. In a large skillet, heat the remaining oil over medium heat and fry the quails (about 6 minutes per batch).

   Required ingredients:

   • Olive oil: 0.7 glass

7. Place the fried quail pieces in a pot with vegetables and wine, cover with a lid, and cook for 15 minutes.

8. Before serving, remove the bay leaf from the sauté, add chopped parsley, and mix.

   Required ingredients:

   • Chopped parsley: 3 tablespoons

9. Serve hot or at room temperature.