Health information
Good source of calcium, Low salt, High-fiber, without egg, Vegetarian
Ingredients6 quails 800 g
6 dried tomatoes (in oil) 3 tbsp
3 garlic cloves, peeled and cut into 2 lengthwise
6 fresh basil leaves 3 tbsp
salt to taste
6 bacon slices 120 g
6 toothpicks
1 1/2 tbsp 23 ml olive oil
1/3 cup white wine 85 ml
2/3 cup chicken broth 170 mL
1 bay leaf 0.1 g
Nutritional value
per 1 serving (130g) excluding optional ingredients
Content
% DV *
* DV = Daily Value
calories360
lipids24 g 37%
saturés6 g
+ G Trans0 31%
Cholesterol 105 mg
Sodium 300 mg 12%
carbohydrates2 g 1%
Fibres0 g,2%
sugars0 g
protein32 g
vitamin A10%
Vitamin C15%
Calcium2%
Iron 40%
per 1 serving (130g) excluding optional ingredients
Content
% DV *
* DV = Daily Value
calories360
lipids24 g 37%
saturés6 g
+ G Trans0 31%
Cholesterol 105 mg
Sodium 300 mg 12%
carbohydrates2 g 1%
Fibres0 g,2%
sugars0 g
protein32 g
vitamin A10%
Vitamin C15%
Calcium2%
Iron 40%
Before starting
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Preparation
- Stuff each quail with the following ingredients: one dried tomato, ½ garlic clove, one basil leaf and 1 pinch of salt. Wrap each quail in 1 slice of bacon held in place with a toothpick.
- Heat oil over medium heat in a skillet. Sauté quail, turning occasionally, until browned on all sides, 12 to 15 minutes.
- Add the wine and scrape the bottom of the pan to detach the particles. Add broth and bay leaf and cover (leaving a small opening) and simmer about 1 h, turning the quails regularly. If the fluid level is low, add water during cooking to prevent quail will dry out and burn.
- Remove lid and continue cooking a few minutes if necessary to evaporate the liquid and caramelise the juices.
- Remove the toothpicks and bay leaf and serve on warm plates.
ObservationsThese small birds are well suited to a festive dinner, while being easy to prepare. Depending on their size, we calculate 1 or 2 quail per person. Because of their small size, allow your guests to bring them to their mouth with your hands to remove all the flesh, instead of fighting with knife and fork!
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