Quail with Peas

Ingredients

• 4 quails 4 quails
• 1 cup (200g) peas 1 cup (200g) peas
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the quails with salt and pepper.
3. 3.
   Heat olive oil in a large skillet over medium-high heat.
4. 4.
   Sear the quails on all sides until golden brown. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until translucent.
6. 6.
   Add the white wine and let it simmer for a minute.
7. 7.
   Return the quails to the skillet and add the peas, thyme, and rosemary.
8. 8.
   Cover the skillet and transfer it to the preheated oven.
9. 9.
   Bake for 20-25 minutes or until the quails are cooked through and the peas are tender.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Quail — Make sure to properly clean and pat dry the quails before seasoning them. This will ensure a crispy skin when pan-searing.
• Peas — If using fresh peas, blanch them in boiling water for a few minutes before adding them to the dish. If using frozen peas, thaw them before cooking.

Tips & Tricks

• For an extra burst of flavor, marinate the quails in a mixture of olive oil, lemon juice, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the skillet after sautéing the onions and garlic. Cook for a minute before adding the white wine.

Serving advice

Serve the Quail with Peas hot, garnished with fresh herbs such as parsley or basil. Accompany it with a side of crusty bread or roasted potatoes to soak up the delicious juices.

Presentation advice

Arrange the quails on a platter, surrounded by a bed of peas. Drizzle some of the cooking juices over the quails for an appetizing presentation. Sprinkle some fresh herbs on top for a pop of color.