Bacon-wrapped quail, stuffed with dried tomatoes.
These tiny birds make an elegant, yet easy dinner. Depending on the size of the quail, calculate 1 to 2 birds per serving. Since quails are small and don't have much meat, encourage your guests to chew the meat off the bones rather than trying to cut it off with a knife and fork.
|6||sun-dried tomatoes (oil packed)||3 tbsp|
|3 cloves||garlic, peeled then sliced in half lengthwise|
|6 leaves||fresh basil||3 tbsp|
|6 slices||bacon||120 g|
|1 1/2 tbsp||olive oil||23 mL|
|1/3 cup||white wine||85 mL|
|2/3 cup||chicken broth||170 mL|
|1||bay leaf||0.1 g|
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
- Stuff the cavity of each quail with the following ingredients: one dried tomato, a half of a garlic clove, one basil leave, and one pinch of salt. Wrap one strip of bacon around the breast, then secure the strip to the quail with a toothpick.
- Heat the oil in a pan over medium heat. Add the quails and sauté until they become golden-coloured, 12-15 min, with frequent turning to brown each side.
- Pour in the wine, while scraping the bottom of the pan to detach any browned bits. Add the broth and bay leaf. Cover partially and simmer about 1 h, turning the quails from time to time. You may need to add a little water during cooking to avoid drying and burning the quails.
- Remove the cover and continue to cook a few minutes, if necessary, to evaporate the liquid and caramelise the juices.
- Remove the toothpicks and bay leaf, then serve on the warmed dishes.
Nutrition Facts Table
per 1 Serving (130g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Source of :
- Magnesium, Omega-3, Omega-6, Vitamin A, Vitamin C, Vitamin D, Vitamin E, Vitamin K
- Good source of :
- Potassium, Vitamin B1, Vitamin B2
- Excellent source of :
- Copper, Iron, Niacin, Phosphorus, Selenium, Vitamin B12, Vitamin B6, Zinc
- Free :
|Meat and Alternatives||3 ½|