I don’t know what to compare the taste of quail with, but definitely not with chicken.
It is important not to dry the quails.
Focus on your oven – you may need to reduce or increase the baking time. To check the readiness of the quails, pierce them with a knife. If a light liquid is released, the quails are ready.
Vegetables can be cooked separately, they turn out fragrant and juicy thanks to the bacon. Instead of bacon, you can use butter – spread it in small pieces on top of the vegetables.
I understand that it is very difficult to find quail on sale, so I advise you to use chicken thighs or drumsticks instead. In this case, the baking time should be increased to about 45 minutes or an hour..
From the specified amount of ingredients, 3-4 servings are obtained.
- 500 g quail
- 700 g potatoes
- 400 g broccoli
- 150 g carrots
- 150 g onions
- 200 g bacon (raw smoked)
- 5-6 sprigs of thyme (or 1 tablespoon dried thyme, marjoram, oregano)
- 300 ml of wine (any, to taste, I used red semi-sweet)
- 2 tbsp vinegar 6-9% (I used red wine vinegar)
- 3 sprigs thyme (or 1 teaspoon dried thyme, marjoram, oregano)
Quail cut lengthwise along the breast.
Cooking the marinade.
Mix wine, vinegar, thyme (add only leaves, free from twigs).
Salt a little.
Put quail in the marinade.
Refrigerate for 1-2 hours.
Cut the onion into half rings.
Cut bacon into small pieces.
Cut the potatoes into slices.
Cut carrots into slices.
Add to potatoes.
Also add broccoli (you do not need to defrost), bacon, onions.
Salt a little, pepper.
A baking dish (I used a 20 × 30 cm dish) grease a little with oil.
Spread vegetables with bacon.
Arrange the thyme sprigs (or sprinkle with dried herbs, if using).
Put quails on vegetables.
Put in the oven.
Bake at 180 degrees for 15 minutes.
Then take out the mold, grease the quails with vegetable oil, put for another 15 minutes.
As soon as the quails are ready, they must be removed..
If the vegetables are not baked, stir them, cover with foil, bake until tender.
Enjoy your meal!