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🍽️ Braised Quail with Lentils and Root Vegetables

494 kcal · 30 min · 4 servings

Ingredients

• 150 g Umbrian mountain lentils
• 125 g large carrots (1 large carrot)
• 125 g large parsley root (2 large parsley roots)
• 150 g leek (0.5 stalk)
• 8 sage leaves
• 800 g quail (ready for kitchen, 4 quails)
• salt
• 2 tbsp olive oil
• 1 tsp tomato paste
• 500 ml poultry broth
• 1 large sour apple
• 2 tbsp honey
• 3 tbsp balsamic vinegar
• 2 tbsp red wine vinegar
• pepper

Instructions

1. 1. Pour the lentils into a pot with boiling water.
2. 2. Cook the lentils for 15 to 20 minutes until they are al dente.
3. 3. Pour the lentils into a colander and let them drain.
4. 4. Rinse the lentils briefly with cold water.
5. 5. Wash the carrots and the parsley root.
6. 6. Peel the carrots and the parsley root.
7. 7. Cut the vegetables into small cubes of about 5 millimeters.
8. 8. Wash the leek.
9. 9. Remove the green tops and the dirty ends from the leek.
10. 10. Cut the leek into pieces of about 1 centimeter.
11. 11. Wash the sage leaves.
12. 12. Dry the sage leaves with a kitchen towel.
13. 13. Rinse the quails under cold water.
14. 14. Dry the quails well inside and out.
15. 15. Salt the quails inside and out.
16. 16. Place the sage leaves into the belly cavity of the quails.
17. 17. Tie the quail legs together firmly with kitchen twine.
18. 18. Close the belly openings of the quails with toothpicks.
19. 19. Heat oil in a casserole dish.
20. 20. Fry the quails on all sides until golden brown over high heat.
21. 21. Remove the quails from the casserole dish and set them aside.
22. 22. Sauté the prepared vegetables in the casserole dish until translucent over medium heat.
23. 23. Add the tomato paste to the vegetables.
24. 24. Heat the tomato paste briefly while stirring.
25. 25. Pour the poultry broth into the casserole dish.
26. 26. Stir the broth well into the vegetables and tomato paste.
27. 27. Place the quails back into the casserole dish.
28. 28. Preheat the oven to 175 °C (fan: 150 °C, gas: level 2).
29. 29. Place the casserole dish on the second rack from the bottom in the oven.
30. 30. Cook the quails for approx. 15 minutes.
31. 31. Wash the apple.
32. 32. Cut the apple into four quarters.
33. 33. Remove the core from the apple quarters.
34. 34. Cut the apple flesh into fine cubes.
35. 35. Add the drained lentils to the casserole dish.
36. 36. Add the apple cubes to the casserole dish.
37. 37. Add the honey to the casserole dish.
38. 38. Add both types of vinegar to the casserole dish.
39. 39. Place the casserole dish back in the oven for 20 to 25 minutes.
40. 40. Season the lentil mixture with salt and pepper at the end of the cooking time.

Nutrition per serving

• kcal: 494
• Protein: 42 g · Fett/Fat: 19 g · Carbs: 35 g