If you see quails on sale, be sure to buy them to cook an amazing dinner for your family. These birds have very tasty meat that cannot be compared with anything, even with chicken. They are prepared quickly, but it is very important not to overdry the carcasses during the baking process. To find out if the meat is cooked, it should be pierced with a knife. A light liquid that will stand out from the incision indicates that the dish is ready.
It is necessary
- - quail 500 g
- - raw smoked bacon 200 g
- - potatoes 700 g
- - carrots 150 g
- - broccoli 400 g
- - onion 150 g
- - thyme 5 sprigs
- - salt and pepper
- For the marinade:
- - wine 300 ml
- - vinegar (6-9%) 2 tbsp. spoons
- - thyme 3 sprigs or dried thyme 1 tsp
Instructions
Step 1
The first step is to prepare the marinade. Its main ingredient is wine. You can take red, white, dry, semi-sweet - there is no difference. It all depends on personal preference. Pour wine into a large cup, add vinegar and thyme leaves.
Step 2
Cut the quail: cut along the breast. Dip the carcasses in the marinade and put the cup in the refrigerator for at least 2 hours.
Step 3
We prepare the rest of the ingredients of the dish. Cut the onion into half rings, potatoes and carrots into thin slices, bacon into small pieces.
Step 4
Mix prepared ingredients and add broccoli. If it is frozen, then preliminary defrosting is not required. Salt everything and pepper a little.
Step 5
Grease a wide baking dish with high sides, sprinkle vegetables with bacon, put thyme sprigs. Thyme can be substituted with a variety of aromatic dried herbs. Put the pickled quails on top.
Step 6
The dish is cooked in the oven for 15 minutes at a temperature of 180 degrees. Then take out the form, grease the quails liberally with vegetable oil and continue to bake for another 15 minutes.
Step 7
If the quails are baked during this time, then they must be removed, and the vegetables should be given a little more time to cook. In this case, the form should be covered with foil so that the dish does not dry out.
