Quail with Onions and Brandy
Ingredients:
- 4 quails
- 5 tbsp olive oil
- 2 large onions, peeled, halved and sliced
- Salt and pepper
- 1/2 cup brandy, or to taste
- 4 large slices of firm white bread, crusts removed, fried in oil or toasted
Instructions:
Pull off any remaining feathers or singe them off over a flame, then rinse the quails and pat them dry with kitchen paper. Heat the oil in a wide, heavy frying pan or casserole and put in the onions. Cover and cook slowly over a very low heat for about 30 minutes until they are very soft and beginning to color, stirring often.
Push the onions to one side, put the quails into the pan and season with salt and pepper. Turn up the heat to medium. Keep turning the quails to brown them all over — around 7 or 8 minutes — and stir the onions so that they brown evenly. Add the brandy and cook, covered, over a low heat for 25 to 30 minutes until the onions are caramelized and the quails are done. Pull the leg of one of the quails — if it moves easily they are cooked. They should still be a little pink. Serve them on toasted or fried sliced bread.
Pull off any remaining feathers or singe them off over a flame, then rinse the quails and pat them dry with kitchen paper. Heat the oil in a wide, heavy frying pan or casserole and put in the onions. Cover and cook slowly over a very low heat for about 30 minutes until they are very soft and beginning to color, stirring often.
Push the onions to one side, put the quails into the pan and season with salt and pepper. Turn up the heat to medium. Keep turning the quails to brown them all over — around 7 or 8 minutes — and stir the onions so that they brown evenly. Add the brandy and cook, covered, over a low heat for 25 to 30 minutes until the onions are caramelized and the quails are done. Pull the leg of one of the quails — if it moves easily they are cooked. They should still be a little pink. Serve them on toasted or fried sliced bread.