Roast Quail with rosemary, thyme & garlic recipe

d1855633db81bbdb8606a3c4b0e026a8

Ingredients

 8 whole (about 180-200g each) quail, washed, dried with paper towel

 1 small lemon, cut into eighths

 40g (2 tablespoons) butter, cubed

 8 garlic cloves, peeled, bruised

 2 sprigs fresh thyme, leaves picked

 1 sprig fresh rosemary, leaves picked

 125mls (1/2 cup) Campbell’s Real Stock Chicken

 60mls (1/4 cup) dry white wine

 Salt & ground black pepper, to taste

 Steamed waxy potatoes and green beans, to serve

Herb Butter 

 60g (3 tablespoons) butter, at room temperature

 2 tablespoons fresh thyme leaves, finely chopped

 1 tablespoon fresh rosemary leaves, finely chopped

 2 large garlic cloves, crushed

 Salt & ground black pepper, to taste

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s