Pilinja Pecheni Recipe
Braised Quail, Roasted Potatoes, Charred Cippolini & Red Wine Broth.
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Ingredients
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Braised Quail
Roasted Potatoes
Charred Cippolini
Method
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
- 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
- 8
- 9
Add Balsamic Vinegar
Drizzle balsamic vinegar over the onions and cook for another 2-3 minutes, tossing to coat.