Roasted quail in white wine

Ingredients for 10 servings:

• 5 quail(s)
• 2 sprigs rosemary
• 1 chili pepper(s)
• 5 garlic cloves
• ¾ liter white wine, dry
• 1 bay leaf
• 2 onions
• 1 lemon(s)
• olive oil
• Oregano, dried
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Codornizes, fritas em molho de vinho brano

Clean the quails, removing any remaining feathers if necessary, halve them, remove the giblets, wash the quails, and then pat them dry. Marinate for about 3 hours in ½ liter of white wine with diced onions, halved chili pepper, chopped rosemary, bay leaf, chopped garlic cloves, and a dash of olive oil. Then remove the quails from the marinade and pat them dry. Heat the olive oil in a large pan and fry the quail halves skin-side down for about 5 minutes. Season with salt and pepper, then turn them over, fry for another 5 minutes, and deglaze with ¼ liter of white wine. Reduce the heat and simmer for another 10 minutes. Meanwhile, strain the marinade through a sieve, add the stock to the pan, and reduce slightly. Add the oregano and season with salt and pepper. Serve the quails in the pan with a squeeze of lemon juice and top with baguette in the stock.