Quail in wine and onion sauce

  • 4 quails, cut in halves

  • 2 big onions, sliced

  • 1/2 cup white wine

  • a handful of coriander, chopped

  • 1 1/2 cups water

  • 1 tbs cornflour

  • salt and pepper to taste

  • 2 tbs oil


Add the oil and onion to the pot and saute until onion is translucent.

Add the quails to the pot and saute for about 5 or more minutes or until the quail meat is nicely browned.

Add the wine, water, salt and pepper and let simmer for about 10 minutes.

Mix the cornflour in about 1 or 2 tbs of water and add to the pot about 5 minutes before it’s done.

Add the coriander.

It can be served next to rice or potatoes.