QUAIL THIGHS WITH VEGETABLES
Alliance food – wine:
The rosé wine "Domaine de Pontfract" nicely accompanies to quail thighs with vegetables.
Preparation - 15 minutes; cooking - 1h
For two servings: 6 quail thighs * 2 tablespoons of olive oil * 1 walnut butter * 50 g salted lard * 1 onion * 2 tomatoes * 1 eggplant * 1 zuccini * 25 cl white wine of Provence * thyme * laurel * 3 garlic cloves * 30 g black olive * salt, pepper
In a casserole dish, cook the quail legs with olive oil and butter. Add the white wine, the same amount of water, thyme and laurel. Cook about 20 min.
Brown small salted lard. Then add onion, tomatoes, eggplant and zuccini. Let the dish simmer for about 15 minutes.
Incorporate vegetables into quail legs by adding olives, finely chopped garlic, salt and pepper. Let the dish simmer for additional 15 minutes, then serve.