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Braised Quail

With Lentils, Apple and Leek

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Braised Quail

Braised Quail - Fine food, Italian-style—for special occasions

Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
494
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie494 kcal(24 %)
Protein42 g(43 %)
Fat19 g(16 %)
Carbohydrates35 g(23 %)
Sugar added5 g(20 %)
Roughage8.5 g(28 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin24.2 mg(202 %)
Vitamin B₆1.3 mg(108 %)
Folate119 μg(40 %)
Pantothenic acid1.7 mg(28 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C20 mg(21 %)
Potassium988 mg(25 %)
Calcium122 mg(12 %)
Magnesium115 mg(38 %)
Iron10.1 mg(67 %)
Iodine8 μg(4 %)
Zinc5.6 mg(80 %)
Saturated fatty acids4.3 g
Uric acid333 mg
Cholesterol62 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
5 ounces
Umbrian Lentil
1
large Carrot (about 125 grams)
2
large Parnsips (about 125 grams)
½ stalk
large Leek (about 150 grams)
8
4
Quails (ready to cook, at approximately 200 grams)
2 tablespoons
1 teaspoon
1 pint
1
large tart Apple
2 tablespoons
3 tablespoons
2 tablespoons
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Preparation

Kitchen utensils

1 Pot, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Kitchen twine, 1 Toothpick, 1 Large knife, 1 Slotted spatula

Preparation steps

Step 1/9
Braised Quail preparation step 1

Cook the lentils in a pot of boiling water until al dente, 15-20 minutes. Drain in a sieve, rinse with cold water and drain well.

Step 2/9
Braised Quail preparation step 2

Peel carrot and parsley root and cut into 5 mm (approximately 1/4-inch) pieces.

Step 3/9
Braised Quail preparation step 3

Cut leek into 1 cm (approximately 1/2-inch) pieces, then rinse well and drain. 

Step 4/9
Braised Quail preparation step 4

Rinse sage leaves and pat dry. Rinse quail and pat dry, then season inside and out with salt. Tuck sage leaves into the neck cavity.

Step 5/9
Braised Quail preparation step 5

Tie quail legs with kitchen twine, then pin together the neck openings with toothpicks.

Step 6/9
Braised Quail preparation step 6

Heat the oil in a roasting pan over high heat (place over two burners). Cook the quail until golden brown on all sides, then remove from pan. Add the prepared vegetables and cook over medium heat, stirring frequently, until glazed and turning tender.

Step 7/9
Braised Quail preparation step 7

Add the tomato paste and cook, stirring, until fragrant, then pour in the chicken stock and stir. Return quail to the pan and bake in a preheated oven at 175°C (fan: 150°C, gas mark 2)(approximately 350°F/convection 300°F), on the second rack from the bottom, until cooked through, about 15 minutes.

Step 8/9

Wash apples, quarter, remove core and seeds and chop finely.

Step 9/9
Braised Quail preparation step 9

Add lentils, diced apple, honey, balsamic vinegar and red wine vinegar to the roasting pan and continue cooking until lentils and apple are tender and sauce has thickened, 20-25 minutes more, seasoning lentils with salt and pepper at the end of cooking. Serve hot.

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