Braised Quail

1. Clean the quail and pat dry.

2. Place a slice of pancetta, a sage and rosemary sprig, and a sliver of garlic.

3. Heat the oil in a large, lidded frying pan and brown the quail all over quickly. Add salt and pepper to taste. Add extra rosemary and sage leaves and the white wine.

4. Put the lid on, turn the heat down to low and cook very slowly adding more wine and chicken stock as needed. Cook until well done.

5. Serve with polenta and a salad of radiccio or rocket if you want to.

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Nutrient	Quantity
Total fats	27 g
Energy	238.68 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2055 g
Calcium, Ca	0.27 mg
Fatty acids, total saturated 22:0	0.0348 g
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Sodium, Na	0.54 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27 g
Fatty acids, total saturated 16:0	3.0483 g
Choline, total	0.081 mg
Fatty acids, total saturated 18:0	0.5273 g
Fatty acids, total saturated 18:1 undifferentiated	19.2426 g
Betaine	0.027 mg
Iron, Fe	0.1512 mg
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 18:2 undifferentiated	2.6357 g
Fatty acids, total polyunsaturated	2.8412 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Vitamin K (phylloquinone)	16.254 g
Fatty acids, total saturated	3.7282 g
Fatty acids, total monounsaturated	19.6995 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.8745 mg
Potassium, K	0.27 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	1 cup	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Rosemary	0	0	0	0
Garlic Clove	2	0	0	0
salt pepper	0	0	0	0
chicken stock	0	0	0	0
sage leaf	6	0	0	0
pancetta	6 slices	0	0	0
quail	6	0	0	0