“Hot and Lovely” Quail

2 quails
1 tsp. olive oil
1 tsp. butter
1 bulb fennel, chopped
2 green jalapeños, chopped
1 red chilli pepper, chopped
½ cup hot jalapeño jelly
½ tsp. Dijon mustard
2 tsp. vinegar
Salt and pepper to taste

Combine olive oil and butter in a pan and cook over medium-high heat. Place the quail in the pan and cook until browned. Take the birds out, and add into the pan jalapeño jelly, red chilli, Dijon mustard, and vinegar. Stir until jelly melts. In a bowl, mix green jalapeños and fennel. Use the mixture to stuff the quails. Put the quail back into the pan, and coat each bird well with the jalapeño jelly mixture. Arrange lovely bird couple, breasts up in a baking dish. Bake it at 450° F (230° C) for fifteen minutes, pouring jelly mixture over quail every five minutes. Season the dish with salt and pepper, and serve with pan juices.

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This article was written on 05 Mar 2014.