Quail with Caper Dill Sauce
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Pimentos||2 , cut into thin strips|
|Red wine vinegar||2 Tablespoon|
|Quails||4 , cut in half lengthwise|
|Dry white wine||1 Cup (16 tbs)|
|Dijon mustard||2 Teaspoon|
|Chopped fresh dill||1 Tablespoon|
|Cracked black peppercorns||1⁄2 Teaspoon|
|Capers||10 (For Garnish)|
|Thyme sprigs||2 (For Garnish)|
1. Melt butter in a large frying pan over moderate heat. Add onion, garlic and pimento, cook for 2 minutes. Add honey, vinegar and quails. Cook quails for 3 minutes each side.
2. Add wine, mustard, dill, black pepper and capers to frying pan, cook until sauce thickens slightly and quails are cooked through.
3. Arrange 2 quail halves on each plate, spoon sauce over the top and garnish with fresh thyme.