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Quails in sour cream in a slow cooker Kitfort KT 2010

Quails in sour cream in a slow cooker Kitfort KT 2010

Category: Meat dishes
Quails in sour cream in a slow cooker Kitfort KT 2010

Ingredients

Quail 2 pcs
Potatoes 300 g
Salt, black pepper and dry garlic taste
Sour cream 0.5 cups
Hot water 0.25 cups
Butter 3 tbsp. l.
Vegetable oil 3 tbsp. l.
Boning flour 3 tbsp. l.

Cooking method

  • Wash the quail, rub to taste with salt, pepper and garlic inside and out. Let's form them. First, press down on the breast with your palm to flatten it. We wrap the wings on the back, as we do with the chicken. We will remove the tail, cut the back along the ridge up with scissors, with 2-3 cm, direct the hips up towards the chest and tuck the shins behind the back.
  • Dip the quail in flour and fry in a mixture of vegetable and butter until golden brown, first the backs, then the breasts.
  • Transfer the birds to a slow cooker, breast side up.
  • Peel the potatoes, cut them across with washers about 1 cm thick, roll them in the oil where the birds were fried and lay them * with a crown * along the walls of the bowl
  • Add hot water, cover and cook at MAX for about 1.5 - 2 hours.
  • (The temperature of the breast is 80 ℃, and the thickest part of the thigh is 82 ℃, or at your discretion) and until all the potato slices are completely soft
  • Put the sour cream on top, cover it again and continue cooking for another 30 minutes so that the sour cream melts and flows.
  • We spread the quail on a dish, cover with potatoes and fill with sauce
  • Delicious, plump meat, juicy breast, soft potatoes and tender sauce. It is difficult to resist not to eat everything at once.

The dish is designed for

1 serving

Time for preparing:

2-2.5 hours

Cooking program:

MAX

brendabaker
Quails in sour cream in a slow cooker Kitfort KT 2010
Prepared the quail, fried it, put it in a bowl
Quails in sour cream in a slow cooker Kitfort KT 2010
After 2 hours, she poured sour cream and cooked for another half hour

Quails in sour cream in a slow cooker Kitfort KT 2010
Tatyana1103
Oksana, thank you, I tried quails in a restaurant in Norilsk, I liked it very much, only very small ones look larger alive
brendabaker
Tatyana1103,
Tanya, how do they eat them in a restaurant, really with a fork and a knife? I took it apart with my own hands, and handed it out piece by piece: one to me, one to the cat, one to the dog ...
And what are they served with? With herbs, or with mushrooms, or what?
Tatyana1103
They were served under a special sauce, it was inconvenient to eat with your hands, so as far as we managed, we licked ourselves so much, it was not enough, but the chicken is definitely tastier
brendabaker
Tatyana1103,
I also want to make with cherries, but I don’t know when I’ll make up my mind yet
Olga M.
Only yesterday I passed the quail in the Lenta. I think you need to read on your favorite forum what to do with them. And here is the recipe for you as ordered! Only Keith is not there, but there are alternatives. Oksanochka, thanks!
brendabaker
Olga M.,
Ol, on health, the birds turned out to be tasty (alternatively, I would advise you to fry the potatoes until half cooked in the oil where the quails were fried.)
 

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