How to make
You can make the ordinary Village-Style Potato Stew very special if you make it with quail. This way, it will become a dish, which you can easily serve to more sophisticated guests and impress them with a delicious homemade dish.
Prepare your quails by removing the remaining fluff and feathers. With a small kitchen burner, this task will be very easy and quick for you.
Finely chop the onion, spring onion leaves, green pepper and celery stalk with leaves. Fry them in the oil over moderate heat, keep an eye on them and stir from time to time.
Cut the carrots into circles and the red pepper into large pieces. Peel the tomato, grate it and crush the garlic.
When the fried vegetables soften, add the red pepper and carrots and after 2-3 minutes, the grated tomato, garlic, paprika and a pinch or two of salt. Cook for another 3-4 minutes, or until the tomato liquid has evaporated and the carrots slightly soften.
Rub the cleaned quails with black pepper and very little salt. Add them to the vegetables along with the bay leaf to cook, until they become white on all sides, then pour the wine and after two minutes the warm chicken broth.
When it boils, add the potatoes (cut into large pieces), reduce the heat by one or two degrees and leave the dish to simmer for 30-40 minutes. You can continue cooking over medium heat and the time will be reduced to 20-25 minutes, but the meat will not be as tender.
Before taking the stew off the hob, see whether the potatoes and carrots are completely done.
If necessary, add water or broth during (from cooking), so that the birds are always covered with liquid. In case you don't want your stew to be too thin, don't add more liquid, but be sure to cook under a lid, in order to steam the dish nicely.
Leave the stew for 20 minutes, sprinkle it with fresh chopped parsley and serve it.
Enjoy your meal!
