Summary

Ingredients

• 5 quail (s)
• 2 sprigs rosemary
• 1 chilli pepper (s)
• 5 clove (s) garlic
• 0.75 liter ¾ white wine, drier
• 1 bay leaf
• 2 onions)
• 1 lemon (s)
• olive oil
• Oregano, dried
• salt and pepper

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Instructions

1. If necessary, clean the quail of any remaining feathers, cut in half, remove the innards, wash the quail and then pat dry. Marinate for about 3 hours in ½ liter white wine with diced onions, halved chilli pepper, chopped rosemary, bay leaf, chopped garlic cloves and a dash of olive oil. Then remove the quail from the marinade and pat dry.
2. Heat olive oil in a large pan and fry the quail halves on the skin side for about 5 minutes, season with salt and pepper, then turn, fry for another 5 minutes and deglaze with ¼ liter of white wine. Reduce the heat and simmer for another 10 minutes.
3. In the meantime, strain the marinade through a sieve, add the stock to the pan and reduce a little. Add oregano and season with salt and pepper.
4. We serve the quail in the pan with a splash of lemon juice and add baguette to the brew.