We start this delicious recipe by heating olive oil in a large pan, ideal for cooking the quails. Make sure the oil is hot enough to achieve a perfect browning. We place the quails in the pan, being careful not to overlap them, so that each piece has direct contact with the hot surface. We let the meat brown on each side, which will bring a rich flavor and a crispy texture.
While the quails are cooking, we take care of the vegetables. We finely chop the onion and garlic, thus preparing the flavorful base for the sauce. The tomatoes are halved, and the zucchinis are cut into not very thin sticks, to retain their texture and taste. After the quails are browned, we remove them from the pan and set them aside, leaving the aromatic oil in the pan.
In the same oil, we add the onion and garlic, stirring well until the onion becomes translucent and soft. This is the perfect moment to add the zucchinis, letting them cook for 3-4 minutes. The goal is for them to soften but retain their vibrant color. Once the zucchinis are ready, we add honey, salt, and pepper to taste, stirring well to combine the flavors. Finally, we add the tomatoes, which will add a touch of acidity and freshness to the dish.
Now, we cut the quails lengthwise, making them easier to serve and enjoy. We place them on top of the vegetables in the pan, preparing everything for the final step. We pour the wine over the entire mixture, allowing it to integrate with the flavors of the vegetables and meat. We preheat the oven to 220 degrees Celsius and place the pan inside for 10-15 minutes. It is essential to baste the meat with the sauce halfway through cooking to give it juiciness and intensify the flavors.
When the dish is ready, we carefully remove the pan from the oven. The quails should be nicely browned, and the vegetables should be tender and full of flavor. This dish can be served with various side dishes, such as roasted potatoes, creamy polenta, or even aromatic couscous, to perfectly complete the meal. Enjoy your meal!
While the quails are cooking, we take care of the vegetables. We finely chop the onion and garlic, thus preparing the flavorful base for the sauce. The tomatoes are halved, and the zucchinis are cut into not very thin sticks, to retain their texture and taste. After the quails are browned, we remove them from the pan and set them aside, leaving the aromatic oil in the pan.
In the same oil, we add the onion and garlic, stirring well until the onion becomes translucent and soft. This is the perfect moment to add the zucchinis, letting them cook for 3-4 minutes. The goal is for them to soften but retain their vibrant color. Once the zucchinis are ready, we add honey, salt, and pepper to taste, stirring well to combine the flavors. Finally, we add the tomatoes, which will add a touch of acidity and freshness to the dish.
Now, we cut the quails lengthwise, making them easier to serve and enjoy. We place them on top of the vegetables in the pan, preparing everything for the final step. We pour the wine over the entire mixture, allowing it to integrate with the flavors of the vegetables and meat. We preheat the oven to 220 degrees Celsius and place the pan inside for 10-15 minutes. It is essential to baste the meat with the sauce halfway through cooking to give it juiciness and intensify the flavors.
When the dish is ready, we carefully remove the pan from the oven. The quails should be nicely browned, and the vegetables should be tender and full of flavor. This dish can be served with various side dishes, such as roasted potatoes, creamy polenta, or even aromatic couscous, to perfectly complete the meal. Enjoy your meal!
Ingredients
2 quails, 1 large onion, 4-6 zucchinis, 4-6 cocktail tomatoes, 2 cloves of garlic, 1 teaspoon of thyme honey, 2-3 sprigs of fresh thyme, 4 tablespoons of olive oil, 2 dl of semi-dry white wine, salt and pepper to taste