Braised Quail

16 whole quail

2 cups white onions, chopped

1 tablespoon garlic, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 cups chicken stock

salt to taste

black pepper to taste, fresh ground

Rinse and dry quail. Tuck wings under back. Make small slits just under the edge of breast bone, toward the back of breast, and insert leg bone ends in slits. This keeps birds from spreading during cooking.

Heat olive oil in a large dutch oven and add onions and garlic. Cook on medium heat for about five minutes, to soften onions. Do not brown onions.

Lay quail on onions and cook for five minutes at medium heat. Turn quail and cook other side another five minutes. Add a little water or white wine if necessary. Arrange quail breast side up, bring up heat and pour vinegar over birds. Continue to cook until vinegar smell is gone.

Add chicken stock, salt, pepper and other spices to taste, cover and cook for 40 minutes over medium heat.

Serve with rice or an egg dish. This is a Spanish recipe. A salad of greens, orange slices, avocado, sliced onions and pimentos with a wine dressing is a good accompaniment.

Copyright 1998-2014 Stephen Ricciardelli