Quails (quails), stewed with thyme
2 servings
50 minutes
Quails stewed with thyme are a masterpiece of Spanish cuisine, where sophistication meets homely comfort. A rich marinade of vinegar, spices, and fresh thyme gives the meat a refined spiciness, making it incredibly juicy. Fried to a golden crust, the quails simmer in an aromatic wine sauce, infusing the dish with deep flavor nuances. Potatoes and mushrooms sautéed in olive oil complement the composition, adding richness and harmony. This dish is a true gastronomic symphony where tender meat meets the sharpness of wine, the spice of seasonings, and the creamy texture of vegetables. An ideal choice for a leisurely dinner filled with the atmosphere of traditional Spanish hospitality.
1
I crushed mustard seeds, cilantro, and black pepper in a mortar. I chopped chili into rings. It wasn't very spicy for me. I sliced onion and garlic. I put all of this into a glass bowl and added vinegar, part of the oil, a bay leaf, and a few sprigs of thyme. This is how I made the marinade.
- Mustard seeds: 1 teaspoon
- Coriander seeds: 0.5 teaspoon
- Black peppercorns: 0.5 teaspoon
- Red chili pepper: 1 piece
- Green onion with bulb: 2 pieces
- Garlic: 2 cloves
- Muscat vinegar: 3 tablespoons
- Olive oil: 5 tablespoon
- Bay leaf: 2 pieces
- Fresh thyme: 3 pieces
2
I washed the quails in cold water. First, I didn't deny myself the 'pleasure' of plucking their remaining feathers.
- Quail: 4 pieces
3
After the birds, I thoroughly mixed them in a bowl with marinade and left them under a weight there.
4
After two hours, I carefully wiped the quails with paper towels (otherwise the spices in the oil will burn) and fried them to a golden crust in a deep, large pot.
- Olive oil: 5 tablespoon
5
Then he placed the birds on a plate and poured the marinade into the pot. He fried it until the onion became soft. He reduced the heat and added wine. He evaporated the alcohol for about 5 minutes. After that, he added the quails to the pot. He simmered them covered for about 40 minutes, remembering to turn the birds once. It's crucial to wait until the onion turns into a paste.
- Dry white wine: 100 ml
6
Meanwhile, I fried potatoes and mushrooms in the pan. A lot of oil is needed here.
- Potato: 2 pieces
- Champignons: 4 pieces
- Olive oil: 5 tablespoon
7
As soon as the bird was ready, I passed part of the broth through a fine sieve. I pressed the vegetable remnants through the sieve with a spoon. This became my base for the sauce. I added a bit of grated tomatoes and a few drops of Tabasco. Now all that was left was to plate everything.
- Salt: to taste