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Pedro Ximénez Quails

Ingredients

2 quails
2 cloves garlic
1 tsp Onion Sofrito Culinary Journey
1 tsp Culinary Journey Chicken Fond
Culinary Journey Pedro Ximénez Sauce
Sosa Raisins
Extra virgin olive oil
Thyme

Preparation

Previously, tie the quails starting with the end of the thighs, through the side to the neck, tie the neck and cross the thread through the back to the thighs again, tying them.
Sauté the minced garlic cloves in oil. Remove the garlic.
Season the quails and lightly cook in hot oil until golden. Remove.
Add the Onion Sofrito, the Pedro Ximénez Sauce, the raisins, the thyme and the quails.
Add water and the Chicken Fond until covering. Cook with the lid on for 30-40 minutes over a low heat.
Remove the quails and let reduce the sauce.
Set the dish, add the sauce and garnish with springs of thyme