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Roast Quail with Bacon, Peas and Mint
Ingredients
  • 60 ml (¼ cup) olive oil
  • 6 quail (about 250gm each)
  • 20 gm butter, coarsely chopped
  • 1 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 6 smoky streaky bacon rashers, 3 coarsely chopped
  • 2 tbsp thyme, plus extra to serve
  • 250 ml dry white wine
  • 250 ml (1 cup) chicken stock
  • 150 gm frozen peas
  • ½ cup (loosely packed) mint
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