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 3 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.
Last updated on:04/22/01 07:27:57 PM