Quails Cassoulet
By: From My Lemony ...
Published: Monday, November 15, 2010 - 6:15pm

Ingredients




6 quails
1 can brown lentils- drained and washed
1 onion- chopped
2 garlics- chopped
2 sprigs of thyme
3 pieces of rashers- diced
500 milliliters water
1 chicken stock (cube)
3 tablespoons flour
salt
30 grams g butter plus another 30 butter
2 tablespoons olive oil

Preparation

1 Pre heat oven to 200C. 2 Washed and pat dry quails. 3 Using a sharp pair of scissors, cut through the back bone. 4 Place flour and quails in a plastic bag, and shake to coat the birds. 5 Shake off excess flour. 6 Heat up frying pan with olive oil and 30g butter. 7 Pan fry the quails until slightly browned. 8 Put aside. 9 Wipe the pan off the oil. 10 Using the same pan, heat up the butter, and saute the onion, garlic, thyme and rashers for few minutes (or until onion is translucent)... 11 Add the lentils with water and chicken stock. 12 Leave it to simmer for 5 minutes. 13 Return the birds to the simmering lentils... and bring to a quick boil. Transfer the whole dish to an ovenproof dish and bake for 20 minutes... 14 Serve with Mash potatoes or Rolls and green beans