Quail Gallo
Description
This Mediterranean main features Style quail, Dry white wine, Olive oil. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt Pepper 8 lg Pitted olives 1 c Brown bread crumbs 8 sm Pinches oregano 1 Clove garlic Drain the oil from the artichokes and save the oil. Place the wine and olive oil in a saucepan, add artichokes, bring to a boil. Remove from the heat and remove the artichokes to cool, save liquid. Season cavity of the quail with salt and pepper. To stuff, place the olive in the cavity first, then the cooled artichoke heart, then plug with bread crumbs that have been slightly moistened with wine. Rub the outside of the birds with the oil from the artichoke hearts and sprinkle oregano over each bird. Split garlic and put in bottom of roasting pan with birds. Add wine and olive oil from the saucepan. Place in a 450 degree oven for 5 minutes, reduce the heat to 350 degrees and cook until done, about 10 minutes, basting frequently with oil and wine
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Marinated artichoke hearts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 433.0kcal
- % Daily Value *
- Total Fat 30.4g47%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 163.6mg7%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 10.8g44%
- Sugars 1.1g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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