Quails Stewed with Thyme

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of wine, you can use hot water or chicken broth. If you stew mushrooms, preferably wild ones, along with the quails until they are very soft (just like the onions), you will end up with a wonderful mushroom sauce. It can be diluted with low-fat sour cream. However, that would be a different dish.

Ingredients

Coriander essential oil - ½ teaspoon
Salad Potatoes - 2 pieces
Quail Egg - 4 pieces
Pickled Chanterelles - 4 pieces
Green onion tops - 2 pieces
Mild Chili Spice - 1 piece
Garlic - 2 cloves
Green peppercorns - ½ teaspoon
Mustard Greens - 1 teaspoon
Bay leaf - 2 pieces
Nutmeg - 3 tablespoons
Dry White Wine - 3 fl oz
Olive Oil - 5 tablespoons
Salt - to taste
Thyme - 3 sprigs

Step by Step guide

Step 1

In a mortar, I crushed the mustard seeds, coriander, and black pepper. I chopped the chili into rings. It wasn't very spicy. I sliced the onion and garlic. I combined everything in a glass bowl and added vinegar, some oil, bay leaves, and a few sprigs of thyme. This became my marinade.

Step 2

I washed the quails in cold water, not denying myself the 'pleasure' of plucking any remaining feathers.

Step 3

After that, I thoroughly coated the birds in the marinade and left them under a weight.

Step 4

After two hours, I carefully wiped the quails with paper towels (otherwise, the spices in the oil would burn) and fried them until golden brown in a deep, large pot.

Step 5

Then, I placed the birds on a plate and poured the marinade into the pot. I cooked it until the onions became soft. I reduced the heat and added the wine. I simmered for about 5 minutes to evaporate the alcohol. After that, I added the quails back into the pot. Covered, I stewed them for about 40 minutes, remembering to turn the birds once. Ideally, wait until the onions turn into a paste.

Step 6

Meanwhile, in a frying pan, I fried the potatoes and mushrooms. You need a lot of oil here.

Step 7

Once the birds were cooked, I strained part of the mixture from the pot through a fine sieve. I pressed the remaining vegetables through the sieve with a spoon. This became the 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.