Cognac- Braised Quail

• 2 tbsp butter
• 8 quail, cleaned and trussed
• 2 onions, cut into wedges
• 3 tbsp cognac
• 1 clove garlic
• 1 cup dry red wine
• 1/2 tsp basil
• 1/4 tsp thyme
• 1 bay leaf
• 1 1/2 cup beef boullion or beef gravy
• 1 salt and pepper

1. preheat oven to 350F
2. dredge quails in flour
3. heat butter in large oven proof casserole dish or skillet over medium heat
4. Add quails and brown for about 6-8 min.
5. add onion and garlic; cook another 2 min.
6. pour in Cognac & cook 2 min.
7. over high heat to evaporate alcohol.
8. Add wine, bring to a boil & add all seasonings.
9. stir in boullion or gravy, cover and cook for 30 min.
10. in oven

butter, quail, onions, cognac, clove garlic, red wine, basil, thyme, bay leaf, beef boullion, salt

Taken from cookpad.com/us/recipes/332577-cognac-braised-quail (may not work)