Quail in white wine with leeks and carrots

Description

Every time I see the sale in the birds, buy them in large quantities, and then think, think, think with them to cook) so decided to experiment and the result exceeded expectations - the dish is beautiful, delicate, fragrant and very elegant, if I may say so)

Ingredients

Game

6 piece
Leeks

1 piece
Carrots

1 piece
Dry white wine

1 cup
Seasoning

1 tsp
Salt
Cherry tomatoes

10 piece
Black pepper

Cooking

Quail fry in skillet over medium heat, slightly salted. Put in a deep heat-resistant form.

Peel the carrot, cut into thin slices, lay on top of the quail. Preheat the oven to 180 degrees.

Leek cut into thin rings, slightly pripustit in butter remaining in the pan after roasting a quail. Spread on top of the carrots. Sprinkle herbs de Provence and pepper.

Pour the quails with white wine, spread on top of whole cherry tomatoes.

Cover and send in the oven for an hour and a half. Generally, the dish is ready in an hour - I like carrots a little crunchy. My husband loves a more delicate flavor, so usually keep a little longer.