Pilinja Pecheni Recipe
Recipe information
Make Pilinja Pecheni in just 1h 30m. Braised Quail, Roasted Potatoes, Charred Cippolini & Red Wine Broth.
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Ingredients
Braised Quail
Roasted Potatoes
Charred Cippolini
Braised Quail
1. Prepare the Quail
Preheat the oven to 180°C (350°F). Season the quails inside and out with salt and pepper.
2. Sear the Quail
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the quails and sear for about 3-4 minutes on each side until browned.
3. Add Aromatics
Add minced garlic and fresh thyme to the skillet, stirring for 1 minute until fragrant.
4. Deglaze and Braise
Pour in red wine and chicken broth, scraping any browned bits from the bottom. Bring to a simmer, then cover and transfer to the oven. Braise for 30-35 minutes until cooked through.
Roasted Potatoes
5. Prepare the Potatoes
While the quail is braising, wash and halve the baby potatoes. Toss them with olive oil, rosemary, salt, and black pepper in a large bowl.
6. Roast the Potatoes
Spread the potatoes on a baking sheet and roast in the same oven (180°C) for about 25-30 minutes until golden and crispy, turning halfway through.
Charred Cippolini
7. Prepare the Cippolini
Peel the cippolini onions and trim the ends. In a skillet, melt butter over medium heat.
8. Cook the Onions
Add onions to the skillet, season with salt and pepper. Cook for about 10-12 minutes until they are caramelized and charred.
9. Add Balsamic Vinegar
Drizzle balsamic vinegar over the onions and cook for another 2-3 minutes, tossing to coat.
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