Baked quail

The first time I cooked quails in the oven was out of curiosity. I found them at the store, they looked good, and I wanted to see what I could make with them, without sophisticated recipes. I didn't look for complicated spice combinations, just seasonal vegetables, a bit of broth, a splash of white wine, and that was it. The result was far beyond what I expected.

Quick info
Total time: 1 hour and 15 minutes (including preparation)
Servings: 2-3 (4 quails)
Difficulty: easy to medium

Ingredients
4 whole quails (approx. 600 g)
1 medium red onion
1 large carrot
1 celery stalk
1 bell pepper (preferably red or yellow)
1 small parsnip
1 cup clear chicken broth (250 ml)
50 ml semi-dry white wine
freshly ground pepper
salt (to taste)

Preparation method
1. Preheat the oven to 200°C. Rinse the quails in cold water, remove any remaining feathers, and pat them dry with paper.
2. Cut the vegetables into large chunks. They don’t need to be perfect; the important thing is that they are similar in size for even cooking.
3. Place the chopped vegetables at the bottom of a baking dish or ovenproof pan. Sprinkle a little salt over them.
4. Lay the quails on top of the vegetables. If you like, you can put a few thyme or parsley leaves inside each quail, but it’s not mandatory.
5. Pour the clear chicken broth over the top, covering the vegetables partially. Drizzle the quails with white wine.
6. Sprinkle freshly ground pepper over the meat. Salt can also be added at the end, to taste.
7. Place the covered dish (with a lid or aluminum foil) in the preheated oven, but reduce the temperature to 160°C as soon as you put it in.
8. Cook the quails for 45-50 minutes, uncovering them in the last 10-15 minutes to allow the skin to brown slightly.
9. Serve them hot, directly from the dish, with a simple side: boiled potatoes, mashed potatoes, or rice, and a green salad.

Why I make this recipe often
It’s very practical when I want something quick but not mundane. Quails don’t require complicated preparations, and their flavor is quite delicate. Plus, I can change the vegetables or spices without ruining the recipe. They stay tender and don’t dry out, and if there are leftovers, they keep well for the next day.

Tips
- If you want browner quails, you can brush them with a little oil before putting them in the oven.
- Use clear broth, not water, as it adds flavor and helps the vegetables not to burn.
- If you have very small quails, you can check the doneness after 40 minutes.
- The vegetables can be served separately on a platter if you want to serve the meat separately.

Substitutions
- The red onion can be replaced with yellow onion.
- If you don’t have clear chicken broth, you can use vegetable broth or even water, but adjust the spices.
- The white wine can be omitted, but it adds a subtle flavor, so I recommend not skipping it if you have it on hand.

Variations
- For stuffing, you can add a few sprigs of herbs or a teaspoon of soft butter inside the quails.
- For a more intense flavor, rub the quails with crushed garlic before putting them in the oven.
- You can also use other vegetables, depending on the season: zucchini, parsley root, or even mushrooms.

Serving ideas
- Goes well with mashed potatoes or plain rice.
- A green salad with a light dressing cuts through the heaviness of the meal.
- You can use the leftover sauce from the dish over the side.

Frequently asked questions

Do I need to marinate the quails?
It’s not mandatory, but if you want, you can keep them in the fridge for 1-2 hours with a little oil, salt, and herbs. For this recipe, I use them directly.

How do I know they are cooked?
The meat should be white, and the juice that comes out of the quail should be clear, not pink. If you have a thermometer, they are done at 75°C internally.

Can I use frozen quails?
Yes, but you need to fully thaw them and pat them dry before cooking.

Nutritional values (per serving, estimated)
Calories: 280-320 kcal
Protein: 27 g
Fat: 12 g
Carbohydrates: 10 g
Values depend on the size of the quails and the vegetables used.

Storage and reheating
Quails can be stored in the fridge, covered, for up to 2 days. To reheat, place them in the oven at 150°C, covered, for 10-15 minutes, to avoid drying out. The leftover sauce or vegetables can be reused in other dishes, as a base for a soup or sauce.

Preheat the oven to 200°C. The quails are washed, dried with a paper towel, and then placed in a heat-resistant dish on a bed of vegetables, which can be chosen according to personal taste and cut as preferred. Clear broth is added on top, followed by pepper. Before placing in the oven, white semi-dry wine is added. The oven is set to 160°C, and then the dish with the quails is added. It is left for about 45-50 minutes. They are served hot, alongside a suitable side dish and salad.

The white wine gives it a special flavor. They can also be stuffed with herbs. It pairs wonderfully with a side of potatoes, rice, and salads.

 Ingredients: 600 g quail (4 pieces) 1 red onion 1 carrot 1 stalk of green celery 1 bell pepper 1 smaller parsnip 1 cup of clear chicken broth 50 ml semi-dry white wine pepper

 Tags:  quail in the oven