Golden, tender quails bathed in a white wine sauce full of character, the kind that has you shamelessly mopping it up with bread.
Coupage Natural brings the complexity needed for a game stew with as much character as this one, holding the sauce together well throughout the cooking.
Quails in Sauce
Quails in Sauce is a simple game dish with plenty of character. First browned and then slowly stewed in white wine, with a sofrito made with Coupage Natural that adds its aromatic complexity, they turn out tender and full of flavour.
Servings 3 people
Ingredients
- 4 Quails
- 1 Onion
- 6 cloves Garlic
- 200 ml White wine
- 2 tablespoons Coupage Natural EVOO
- 1 leaf Bay leaf
- 200 ml Water
Instructions
- Prepare the sofrito.Chop the onion and garlic. Pour the EVOO into the frying pan and heat over high heat. Fry the onion and garlic together with the bay leaf.
- Prepare the quails.peopleParte las codornices en dos con unas tijeras de cocina.
- Brown them.Add the quails to the sofrito and brown them.
- Cook in the sauce.After 5 minutes, add the wine and the water. Leave to simmer for half an hour.
- Check for doneness.Prick the quails to see whether they are tender or need more time.
Check for doneness by pricking near the bone; if the juices run clear, the quails are done.
Notes
- We chose Coupage Natural, a complex EVOO, almost a symphony: its natural blend of Picudo, Picual and Hojiblanca gives it its aromas and nuances, an intense EVOO, ideal for robust dishes like this one.
- Serve with mashed potatoes to make the most of the sauce.
- The sauce can be blended for a smoother texture, if preferred.
- If you prefer a smoother texture, the sauce can be strained before serving.
