This simple recipe will show you how to cook quail deliciously and beautifully at the same time. Juicy meat stuffed with bacon, whiskey, marmalade and baked in the oven will amaze everyone with its taste. A pillow of chips with pears and apples will complement the dish.
It is necessary
- For four people:
- - light brown sugar - 3 tablespoons;
- - pear - 2 pcs;
- - apples - 2 pcs;
- - potatoes - 900 g;
- - chicken broth - 1, 7 cups;
- - chicken egg - 1 pc;
- - parsley - 1 tbsp.;
- - bread crumbs - 60 g;
- - butter - 70 g;
- - bacon - 18 slices;
- - onions - 0.5 pcs;
- - quail - 8 pcs;
- - freshly ground pepper - to taste;
- - fresh thyme - 2 tsp;
- - whiskey - 0.5 cups;
- - marmalade - 0.5 cups.
Instructions
Step 1
In a bowl, combine whiskey, marmalade, and fresh thyme. Stir well, season with salt and pepper to taste.
Step 2
Brush clean and dried quails with marinade, cover and leave in this form in the refrigerator for an hour, even better - for a whole night.
Step 3
Preheat the oven to 200oC. Chop 2 slices of ham into small pieces. Combine the bacon and chopped onions, add 15 g of butter and sauté over medium heat in a skillet until the bacon is crispy. Then remove from heat and break an egg there, add chopped parsley.
Step 4
Stuff each quail with the resulting filling. Cut 8 slices of bacon into halves and place on top of each carcass. Pour the marinade on top, pepper. Bake in the oven for half an hour until tender. Water the marinade and juices every 10 minutes.
Step 5
While the quails are baking, evaporate half of the chicken stock over medium heat. Add 2 tablespoons of whiskey to it and serve as a sauce.
Step 6
Cut pears, apples and potatoes, washed in water, into slices. Melt the remaining butter in a large Dutch oven or skillet. Add the potatoes, top with the leftover bacon, halved. Cook the ingredients until golden brown, 15 minutes. Then add pears and apples and stir. Add sugar, salt, thyme and pepper to taste, stir again.
Step 7
Cover the frypot or skillet with a lid or foil on top. Bake in the oven for half an hour at 205oC. Serve the stuffed quails hot, as an independent dish.
