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Pot roasted quails with a melange of green vegies


  • Wash the quails well – inside and out. Drain and pat them dry with kitchen paper towels. Then put skewers through the legs and points of the breasts. 
  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot) and brown the quails all over. 
  • Add the wine, lemon zest, juice of ½ lemon and seasonings to the pot. Reduce the liquid, lower the heat and add about ¼ cup stock. Then tightly cover and very gently simmer for about 40 mins until the quails are tender, turning once and adding more stock, a little at a time. 
  • Remove the quails and add more stock with 2 tbsp chopped parsley and butter to the pot. Stir well and cook until reduced to a glaze, adding more stock little by little as you do so.
  • At the same time, blanch the vegies in a large pot of rapidly boiling, salted water until crisp-tender. Drain well. 
  • Serve the quails on a bed of vegies with the sauce spooned over the top and a sprinkling of parsley.


  • 8 quails
  • olive oil
  • ½ cup dry white wine
  • grated rind & juice of 1 lemon
  • sea salt & freshly ground pepper
  • 1-1½ cups chicken stock
  • 4 tbsp chopped fresh parsley
  • a knob of butter (optional)
  • 12 asparagus tips
  • 12 broad beans, double peeled (see next recipe)
  • 12 sugar snap peas
  • ¼ cup green peas
  • 12 small green beans

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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