Quail on vegetables

Ingredients for 2 servings:

• 4 quail(s)
• 3 large carrots
• 1 onion(s)
• 1 cup chicken broth
• 400 g potatoes, small
• Salt
• Sugar
• 12 prunes
• 1 large apple
• Fat for frying
• 1 clove(s) garlic
• n. B. Sauce thickener
• n. B. red wine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

just the right Sunday meal, without much effort

Peel the fruit and vegetables and cut into pieces. Use the potatoes with or without skin, depending on your preference and the season. Rub the quails all over, inside and out, with salt and a little sugar, and stuff them with the prunes. Place the quails in the roasting pan. Add the cooking fat, apple, carrots, onions, potatoes, and the remaining prunes and brown well. Brown the quails on all sides. When the desired browning is achieved, deglaze with the stock, add the garlic, and place the pan in the oven with the lid on for about 20-30 minutes at 150°C. The time depends on how firm you want the carrots to be. Then strain the liquid from the roasting pan through a sieve, collect it, and bring to a boil on the stovetop. Thicken with a sauce thickener and season with salt, sugar, and wine. Roast the quails briefly again in the oven without liquid and vegetables over high heat until crispy. Serve the quails with the vegetables and sauce.