Baked Whole Quail

Ingredients:

• 4 whole quails

• 2 Onions

• Fresh rosemary (4 to 6 branches)

• 8 Garlic cloves

• 8 small potatoes

• Mustard

• White wine

• Olive oil, as desired

• Butter, unsalted, 1 teaspoon

• Salt and pepper

Directions:

Cut the onions into 4 or 6 parts each. Place ¾ of them into a roasting pan with 1 tablespoon of olive oil, creating a bed of onions. Generously season the whole quails inside and out with salt, pepper, and a pinch of mustard. Then, place the remaining cut onions, 2 garlic cloves, and a half branch of rosemary inside each of the quail cavities. Place the quails on top of the bed of onions. Cut the potatoes in half and place them around the whole quails. Spray or sprinkle with olive oil and add fresh rosemary on top of the potatoes as desired. Preheat the oven and bake for 40 minutes at 400 degrees F (205 degrees C).

Remove from heat and deglaze with a cup of white wine to make the sauce. Remove the whole quails and roasted potatoes and set aside.

In a small saucepan, strain the juice and onions to make the sauce. Add a teaspoon of mustard, and then heat to a light boil and finish with a teaspoon of butter. Stir well and pour over the quail.