Roast Quail

Lightly smear a little olive oil over each quail and season with salt and pepper. Put a stalk of rosemary in the quail cavity, wrap around a slice of pancetta and put into an ovenproof dish  Picture  .

Put the peppers into the oven at 400°F/200°C/Reg6 and cook for twenty minutes. Take out and put in a plastic or paper bag for ten minutes. Take out of the bag, peel. remove and discard the core of the peppers, and cut trim into strips.

Trim the broccoli shoots and put into a steamer ready to go. Prepare the ingredients for the Potatoes Forestière. Put the quails into the oven at 425°F/210°C/Reg7 and cook for 25 minutes. Take the quails out of the oven when done move to a another dish and keep warm.

Add a glass of white wine to the quail cooking dish and reduce by half over a medium heat. Meanwhile steam the broccoli and make the potatoes.

Put the vegetables and quails on to serving dishes, spoon over the wine reduction, and serve  Zoom   and enjoy!