Quail Breasts with Wine and Rosemary

Friday, 21st June 2013

I had got hold of 10 quail breasts, which was just right for two, and found this recipe.
The wine sauce came out a little sour, possibly because I used a Pinot Gris instead of Chardonnay, but the meat was perfectly cooked, tender and flavourful. The roast potatoes were cooked just right, but a little dry for my taste. More sauce was needed. Salad of Lambs Lettuce, Bacon and different type of cherry tomatoes.