Gherkins chicken quail in sauce with garnish

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients.

2. Step 2:

   

   For the marinade, add black pepper or a mixture of peppers, salt and finely chopped garlic to the softened butter.

3. Step 3:

   

   Mix the mixture well and rub the gherkin carcasses with it.

4. Step 4:

   

   Roll the grated chicken carcasses with flour in a thin layer and set them aside for marinating for 40-60 minutes (put the quails in the refrigerator for 3-4 hours)

5. Step 5:

   

   Prepare the vegetables by peeling potatoes, onions and carrots. Cut the carrots into thick, up to 1 cm thick circles and large onion cubes.

6. Step 6:

   

   Put butter on a preheated frying pan and pour olive oil. Mix and place the same cooked carrots and onions here. Fry until lightly browned.

7. Step 7:

   

   Lay out the pickled gherkins, frying on one side and turn them over.

9. Step 8:

   

   Put a tablespoon of tomato paste in the center of the pan and warm it up. Rubbing with a spatula.

10. Step 9:

    

    Pour in a tablespoon of soy sauce and 200 ml. of dry red wine. Evaporate about a third of the liquid mass, removing alcohol.Turn the gherkins over in a frying pan, put a pod of red hot pepper in the middle of the pan and simmer until soft under the lid. Approximately 50-60 minutes.

11. Step 10:

    

    I filter the sauce from vegetables into a sieve and refine it to my taste by adding sugar, lemon juice, basil and red sweet pepper.

12. Step 11:

    

    Boil potatoes until half cooked and fry in vegetable oil on all sides until golden brown.

13. Step 12:

    

    Fry cherry tomatoes in the same oil until the skin begins to burst, stirring constantly and warming them well.

14. Step 13:

    

    We put the gherkins on the dish, watering them with sauce, sprinkle the potatoes with fresh dill and next to the ruddy tomatoes. Bon appetit!