Clay pot quails with mushrooms

Preparation	40'
Difficulty	Medium
Game	Quail
Calories	100 - 300
Activity	Running M 23', F 32'
People	4
Wine pairing	Rosso Conero DOC

Ingredients

N 4 quails (g 100 each)
N 1 sprig of rosemary
N 1 sprig of sage
N 1 clove of garlic
N 1 anchovy
G 400 champignon mushrooms
G 100 white wine
G 200 vegetable broth
G 80 black olives
Parsley to taste
Lemon zest to taste

Kcal 260*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

Clean the quails; singe and wipe well. Season with salt and pepper, fill the quail with chopped olives, anchovy, parsley and lemon zest, tie with a string.
Sear the quails on all sides in a non-stick frying pan. Add the wine and put them into the clay pot. Add the broth, cover and let cook on a side of the stove top. (avoid cooking over direct, high heat, alternatively you can cook over embers in the fireplace). Let cook for about 15′.
Clean well the Champignon mushrooms, cut them into slices, add salt and pepper . Sear them in a pan.
Uncover the quails and let the sauce thicken.
Arrange the mushrooms on a serving dish with the quails and their liquid.

Clay pot quails with mushrooms

Ingredients

Preparation

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