Roast Quails With Carrots and Onions

Name: Roast Quails With Carrots and Onions
Total time: 1 h 25 min
Yield: 2 servings
Ingredients: 4 quails; 3 tablespoons olive oil; 1 teaspoon fresh thyme (or 1/2 teaspoon dried); Freshly ground pepper to taste; 3 carrots, cut in thin slices; 8 small onions, peeled (imported Italian if available); Coarse salt

By Moira Hodgson

Total Time: 25 minutes, plus 1 hour's marination
Rating: (0)
Comments: Read comments

Featured in: Food; PUTTING A LITTLE SPARK INTO COOKING FOR TWO

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Ingredients

Yield:2 servings

4quails
3tablespoons olive oil
1teaspoon fresh thyme (or ½ teaspoon dried)
Freshly ground pepper to taste
3carrots, cut in thin slices
8small onions, peeled (imported Italian if available)
Coarse salt

Ingredient Substitution Guide

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Preparation

Step 1
Marinate the quails for an hour in two tablespoons of olive oil, thyme and pepper.
Step 2
Preheat oven to 400 degrees.
Step 3
Heat remaining oil in a cast-iron pan or heavy casserole. Saute the the carrots and onions until golden brown. Remove with a slotted spoon and set aside. Brown the quails.
Step 4
Return the vegetables to the pan and place in the oven, uncovered. Roast the quails, starting breast down, and turning occasionally, for about 15 minutes, or until cooked. Season to taste with salt and serve.