Preparation

Cover the bottom of the pan with oil, add the garlic cloves without peeling.
Season the quail with salt, peppers and a little lemon juice.
Loosen them on both sides.

Add some of the aromatic herbs, reserving some for the end.
Gradually add white wine.
Cover and turn the heat down until they are cooked.
When serving, sprinkle with beak pepper and reserved herbs.

Side dish:
I skipped the potatoes with mini onions, garlic, saffron and thyme.
I make them in the same frying pan using the quail sauce.
Serve!

Ingredients

  • 6 quails;
  • 6 cloves of garlic;
  • 1/2 lemon juice;
  • Pepper girl's finger to taste (or another one of her preference);
  • 6 peppers pout
  • Fresh herbs (sage, rosemary, thyme);
  • 100 ml of dry white wine;
  • 5 grains of black pepper, freshly ground or pounded.
  • olive oil to taste
  • salt to taste
  • 12 potatoes, 6 mini onions and 2 cloves of garlic, saffron and thyme.