Ingredients: 2 quail extra virgin olive oil 1 squirt of cognac or brandy 4 shallots 1 Carrot 2 artichokes 2 medium potatoes 1 teaspoon paprika sweet 1 glass of chicken or poultry broth shawl pepper Instructions: -Sauté the seasoned quail in a saucepan with a splash of olive oil until golden brown. -When they are golden, add the brandy, heat it and flame, that is, set fire so that the alcohol burns and evaporates. -Remove the quail from the casserole and reserve. -Chop the shallots, they can be medium pieces, but if you prefer you can also chop them small and fry them. -Peel and cut the carrot into slices and add them to the casserole. -Add the sweet paprika and stir. Cook 3 or 4 more minutes. -Place the quail in the casserole with the chicken or poultry stock. -Peel and cut the potatoes into chunks and add them to the stew. -Clean and cut the artichokes into 4 and add them to the casserole. -Cook over medium-low heat for about 30 minutes or so. The first half of the time with the lid on and the rest uncovered so that the sauce evaporates and reduces. =========================================== Follow Us !!!
