Quails Stewed In Onions, Garlic And White WINE
- 10m Prep Time
- 40m Cook Time
- 50m Ready In
Quails are gently browned then stewed with onions, garlic, and white wine until tender. This elegant dish is finished with sherry vinegar and fresh chives.
Ingredients
- olive oil
- 8 quails
- 2 large onions finely sliced
- 3 clove garlic crushed
- fresh thyme
- 1 pinch paprika
- 2 bay leaves
- dry white wine
- 14.8 ml sherry vinegar
- 29.6 ml chives finely chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 245 mg
- Iron: 11 mg
- Magnesium: 89.5 mg
- Phosphorus: 786 mg
- Potassium: 1042 mg
- Zinc: 6.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- olive oil
- 8 quails
- fresh thyme
- 1 pinch paprika
- 2 bay leaves
- dry white wine
- 14.8 ml sherry vinegar
- sea salt
- freshly ground black pepper
Prepare
- 2 large onions, finely sliced
- Crush 3 clove garlic
- 29.6 ml chives, finely chopped
Let's Cook
-
Step 1.
Heat half of the olive oil in a large, heavy saucepan over medium-low heat. Gently brown the quails on all sides, turning as needed, until golden. Remove the quails and set aside on a plate.
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Step 2.
Add the remaining olive oil to the same pan. Add the finely sliced onions and cook over medium-low heat for 3–4 minutes, stirring with a wooden spoon, until softened but not colored.
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Step 3.
Add the crushed garlic, fresh thyme sprig, paprika, and bay leaves to the pan. Stir well, then return the quails to the pan, turning to coat the meat in the oil and aromatics.
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Step 4.
Pour in the dry white wine and sherry vinegar. Cover the pan with a lid and cook over gentle heat for 25–30 minutes, stirring occasionally, until the quails are tender and the sauce has slightly reduced.
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Step 5.
Season the stew with sea salt and freshly ground black pepper to taste. Sprinkle with chopped chives and serve immediately.