John Myers
Quail Thighs – Prepared in Mediterranean Way
The perfect quail thighs – prepared in mediterranean way recipe with a picture and simple step-by-step instructions.
Vegetable side dish:
- Extra virgin olive oil
- Poultry seasoning
- Herbs of Provence
- 10 very small halved Onion
- 100 ml White wine
- 1 Red peppers
- 1 Zucchini
- 1 Aubergine
- Rinse the quail legs with cold water and, after dabbing dry, rub a few drops of oil, then sprinkle with poultry seasoning and Provence herbs. Cover with foil and let rest for about an hour at room temperature.
- Then heat a tablespoon of oil in a pan and gently fry the legs in it over medium heat. When the meat has already taken on a bit of color, push the halved onions between the thighs and sizzle with them. Deglaze with the wine, put a lid on and simmer over low heat for about 20 minutes. The thighs are done when the meat pulls back from the bones.
- I served oven croquettes and fried pepper, zucchini and eggplant slices with the quail thighs. To do this, cut the vegetables into slices, brush with a little olive oil and then sprinkle them with Provence herbs and fry them in the pan until they are appetizingly brown.
- This dish reminded us of good times in Spain, which we can no longer experience for reasons of age.
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