Ingredients:
4 quail
3 garlic cloves
2 large onions
3 carrots
½ L. of chicken stock
1 glass of white and semi-dry wine
Extra virgin olive oil
2 tablespoons of honey
12 Sun-dried tomatoes
100 g pine nuts
Sal
Spices: Thyme, Rosemary, basil, turmeric
Preparation:
Clean the quail and season it. Then, brown them in a casserole. Fry the garlic filleted and cut the onion into strips in the same oil of the quails. Add the honey and caramelize. Incorporate the pine nuts and add the wine.
When it has evaporated, add the carrots into strips and the spices. Incorporate the broth and dips quail. Cook about 1 hour.
Add the tomatoes already hydrated in a pan, season them and cook a few minutes. Serve the quail with the tomatoes and add basil on top.
