ingredients
serves 4
4 quails
salt and pepper
4 tbsp olive oil
2 large red peppers, halved lengthways, cored and deseeded
4 slices Parma ham
1/2 cup chicken stock
2 tbsp balsamic vinegar
TO SERVE
soft herb polenta
method
1. Season the quails inside and out with salt and pepper, rubbing well into the skin. Heat the olive oil in a heavy-based skillet and quickly fry the quails over a high heat until browned on all sides; remove with a slotted spoon.
2. Fry the pepper halves in the oil remaining in the pan until slightly softened. Line each pepper cavity with a slice of Parma ham and sit a quail in each one. Put into a flameproof casserole and sprinkle with half of the stock and vinegar.
3. Bake at 200°C (180°C fan oven), basting regularly, for 25-30 minutes or until the quails are cooked. Lift on to a warmed plate; keep warm.
4. Put the casserole over a high heat and add the remaining stock and vinegar, stirring to deglaze. Bubble until reduced and slightly syrupy. Pour over the quails and serve, with piping hot herb polenta.
