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Braised quails

Cook time: 0 min.
Servings: 4

Ingredients for Braised quails

The 3. Spice
A little butter
Some leaves fresh basil
1dlSour cream 18%
1Handful of fresh parsley
1dlWhite wine
1tbspCorn flour stirred in a little water
1tbspOlive oil
1Cube chicken bouillon
100gForest mushrooms or mushroom

Instructions for Braised quails

To prepare the Braised quails recipe, please follow these instructions:

Clean the quails for remaining feathers and rinse out and inside.
Then the filling is prepared. Parsley, basil, onion, garlic, and half chicken bouillon chopped well, like in the food processor.
The mixture is filled in the quails.

In a steamer, butter and oil are heated. The watchdogs are brightly lit on all sides, white wine, pepper and 3rd seasoning added. The heat is turned down and the quails are allowed to braise for 40 minutes.

2 dl water and the other half chicken broth is added. The maizena rises in a little bit of water. The sponges are cleaned, cut into smaller pieces and fry for a few minutes in a little butter. Add the quails in the sauce together with cream fraiche, stir well. Boil for a few minutes.

Ready for serving