3 quail
2-3 cloves garlic minced
1 tsp per bird minced savory herbs (I used thyme, summer savory, and a sage leaf)
1-2 large onions diced
3-4 medium potatoes
2 tablespoons oil
1 teaspoon balsamic vinegar (optional)
2 tablespoons brown sugar
Pinch of nutmeg
Salt and Pepper to taste
water
Preheat oven to 450 F
Combine the garlic and herbs, stuff equal parts into the cavity of each quail.
Toss onions and potatoes in oil, balsamic vinegar, brown sugar and nutmeg. Spread the mixture into the bottom of a cast iron pan or a dutch oven roaster.
Place the quail on top of the potato/onion mixture breast side down. Cook for 10 minutes, then flip them over back down, sprinkle with salt and pepper on breasts.
Add water to make a small pool in the bottom of the pan, just enough to add moisture to the potatoes and onions so they don’t burn.
Put back in oven for another 10-15 minutes. If you like a more brown breast and breast skin turn the broiler on and take the lid off the pan for another 5 minutes or until the breast skin is your desired level of brown and crisp.
