Quaglie alla cacciatora. Have you ever seen quail in the supermarket and wondered what the hell you are supposed to do with them? I finally decided to have a go cooking them. An Italian friend gave me this recipe and it was a piece of cake to make. It would work well with chicken pieces as well, if you don’t fancy the quail.
Serves 3
6 quail
70 grams butter
1 glass white wine
2 tablespoons flour
1 bay leaf
1 tablespoon parsley — chopped
salt and pepper
- Melt the butter in a pan and add the quail and the bay leaf. Season with salt and pepper and fry until the quail are done, turning frequently so they are evenly coloured, about 15 minutes. Remove to a warmed serving dish.
- Sprinkle the flour into the pan and stir with a wooden spoon, making sure there are no lumps. Add the wine and stir rapidly until the sauce is smooth. Allow to simmer for a couple of minutes.
- Pour the sauce around the quail, sprinkle on the parsley and serve.
