ROAST QUAILS WITH CARROTS AND ONIONS

Roast Quails With Carrots and Onions image

Provided by Moira Hodgson

Time 1h25m

Yield 2 servings

Number Of Ingredients 7

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

Steps:

Marinate the quails for an hour in two tablespoons of olive oil, thyme and pepper.
Preheat oven to 400 degrees.
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.
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.

Nutrition Facts : @context http, Calories 752, UnsaturatedFat 33 grams, Carbohydrate 36 grams, Fat 47 grams, Fiber 8 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 1423 milligrams, Sugar 16 grams