Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Braised quails with lemon, honey and marjoram Food Braised quails with lemon, honey and marjoram Preparation time Cooking time Serves 4 Ingredients 2 tbsp extra virgin olive oil 4 large quails, halved lengthwise 1 onion, sliced 8 garlic cloves, peeled and cut into chunks 1 lemon, cut into chunks 200ml chicken stock 100ml honey Marjoram leaves to taste Method Heat the oil and seal the quail halves; remove and set aside. Lower the heat and cook the onion for a minute. Add the garlic and cook for 30 seconds. Return the quails to the pan with the lemon, chicken stock and honey, reduce the heat, cover the pan and simmer for 10 minutes or until the quails are just cooked. Lift the quails from the pan onto a suitable tray that will fit under griller – have the quails skin side up. Increase the heat under the sauce, and simmer, uncovered, for another 5–10 minutes. Place the quails under a hot grill until they are crisp. Arrange the quails on a platter, drizzle with the sauce and scatter with roughly broken marjoram leaves. Serve with salad or your choice and good Ciabatta. Food Serves 4 Shop Dessert Wine You might also like Food Beef with braised oxtail and potato puree Food Baked John Dory with eschalots and braised baby veg Food Lyndey Milan's Braised oxtail with Italian flavours Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline