Qails in Marsala wine and pomegranade juice

Qails in Marsala wine and pomegranade juice
 
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by runneralps

 
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Ingredients

Ingredients
Method
 
  • For 2 persons
  • 2 fresh quails
  • 4 big mushrooms cutted in medium pieces
  • 2 pieces sun dried tomatoes
  • 1 tiny glass of cognac
  • 1 big onion
  • 1 spoon (tiny) sugar
  • salt
  • peper
  • Ingredients for the marinade
  • 2 pieces of fresh estragon and thyme
  • 2 pieces of fresh oregano
  • 1 piece of fresh marjoram
  • Juice of 1 pomegranate
  • 1 glass of marsala wine
  • salt
  • peper
[b][b]How to do this[/b][/b] Wash and clean the quails. Add salt and peper and place them in a wide server, in which already you have put the marinade.Put the server, with the marinade and the quails, into your refrigerator. Let the quails into this marinade for at least 4 hours. Cut the onion, the mushrooms, and the dried tomato, into small pieces and put them in a pan you have already heated, in medium heat and let them cooked with the olive oil. This will probably last about 3 minutes. Then add the quails and let them cooked for 2 minutes from both sides. Add the cognac and the marinade. Then you must add salt and pepper and let your food cooked for at least 25 minutes. The food is ready when the sauce in the pan seems to be more dense. The secret of this recipe is that you have to add sugar (a small portion) in the onion when you place it in the pan. Serve this plate with basmati rice Kali Orexi

Qails in Marsala wine and pomegranade juice

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This recipe was uploaded by runneralps

 
 

Method


[b][b]How to do this[/b][/b] Wash and clean the quails. Add salt and peper and place them in a wide server, in which already you have put the marinade.Put the server, with the marinade and the quails, into your refrigerator. Let the quails into this marinade for at least 4 hours. Cut the onion, the mushrooms, and the dried tomato, into small pieces and put them in a pan you have already heated, in medium heat and let them cooked with the olive oil. This will probably last about 3 minutes. Then add the quails and let them cooked for 2 minutes from both sides. Add the cognac and the marinade. Then you must add salt and pepper and let your food cooked for at least 25 minutes. The food is ready when the sauce in the pan seems to be more dense. The secret of this recipe is that you have to add sugar (a small portion) in the onion when you place it in the pan. Serve this plate with basmati rice Kali Orexi
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