Quaglie con Porri e Patate

(Quail with Leeks and Potatoes)


4 Cleaned Quail
2 Cups Chicken stock
1/4 Cup Olive Oil - extra virgin
1 Lg. Onion - sliced thinly
4 Med. Potatoes - parboiled until firm.
2 Lg. Leeks - white part only & sliced horizontally into thin rounds
8 Med. Mushrooms - white - chopped into large pieces
2 Lg. Tomatoes - chopped into 1/2 inch cubes
1/2 Cup Wine - dry  & white
Tbl. Flour - all purpose unbleached.


Place the quail in a pot large enough to hold them, the 2 cups of stock and 2 coups of additional water.  Being to a boil and add salt and pepper to taste.  Reduce the heat and let the quail simmer for 30-45 minutes.  

Meanwhile fry the onions in olive oil for 5 minutes.  Add the potatoes,  the leeks, and mushrooms, and fry an additional 10 minutes.  Reduce the heat and add the tomatoes. Let simmer for 5 minutes, then add the wine.  Cook for another 5 minutes. 

Remove the quail from the pot, and reserve a cup of the liquid.  Allow the quail to cool for 5 minutes or so,  and then split in half through the breasts.  Add them, and the reserved cup of liquid to the fry pan with the vegetables.  Sprinkle 3 tablespoons of flour over the mixture, and then stir . Turn the heat to high and cook for 5 minutes. 

Serve immediately.

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Last updated on:04/22/01 07:27:57 PM