Quail with Beans
Quail with beans is a recipe featuring fresh ingredients from the game poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 9 quails
- Salt
- Pepper (freshly ground)
- 2 tbsp liquid honey
- 6 thin stalks leeks
- 6 red onions
- olive oil
- 400 ml poultry stock (bottle or homemade)
- 700 g flageolet beans (1 large can)
- 3 tbsp Lemon juice
- 3 tbsp small capers
Instructions
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1.
Cut quails in half with a poultry shears along the back, then lay them cut-side down on a work surface and press slightly flat with your palm. Slice along the breastbone and place cut-side down on a greased baking sheet. Season with salt and pepper and drizzle with honey.
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2.
Wash and trim leeks; cut white and light green parts into 2 pieces of about 10 cm each. Peel onions and slice into 18 rounds about 1 cm thick.
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3.
Place onion slices on an oiled baking sheet, brush with olive oil, and bake in a preheated oven at 200°C for about 30 minutes until tender with lightly browned edges.
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4.
Slide quails into the hot oven and roast for about 20 minutes.
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5.
Cook leeks in boiling salted water for about 6 minutes.
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6.
Drain beans and transfer to a pot with stock; add lemon juice, capers, and 2 tbsp olive oil. Bring to a boil once, then season with salt and pepper.
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7.
To serve, spread beans with liquid on deep plates, top with onion slices, leeks, and three quail halves per plate.
