Quail a la Greek

Ingredients

  • 3 quails
  • 2 tbs olive oil
  • 1 big onion sliced
  • 4-5 garlic cloves roughly chopped
  • a pinch of oregano
  • 80ml white wine
  • 1/4 cup marinated artichokes (quartered)
  • 8 to 10 pitted olives
  • 1 tsp capers
  • 1/2 lemon juice
  • salt and pepper to taste
  • fresh parsley or coriander

Method

   1. Spatchock or butterfly the quails.This means you remove the backbone. Wash them well, cut in halves. Put the meat in a colander so the water can drain. Put them aside.
   2. Cut the onion in half and slice it. Add it to the hot oil and cook for about 2 minutes.
   3. Add the quails to the onion and cook until the meat is sealed. You can cook it for longer if you want to brown the meat a bit. 
   4. Add the garlic and oregano and cook for about 1 minute.
   5. Add the wine and cook for about 2 more minutes.
   6. Add the lemon and the water. Cover the meat with water. You want to add as much water you need to make sure you have enough gravy at the end. Put the lid on and cook for about 30 min or till the quails are nicely cooked.
   7. Take the food off the stove and add all the remaining ingredients.
    Serve with mushed potatoes or polenta. Enjoy!