Quail with borlotti beans and tomato
Ingredients
- 2 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 2 garlic cloves, thinly sliced
- 1/2 cup white wine
- 1 tin tomatoes, lightly crushed
- 2 sprigs thyme, leaves only
- 2 cups tinned borlotti beans, drained and rinsed
- Sea salt and freshly ground black pepper
- 4 large quail, butterflied
- 1 tbsp chopped parsley
- Extra virgin olive oil, for drizzling
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