Italian quail with oregano
Ingredients
- 8 quails (1.3kg)
- 8 slice prosciutto (120g)
- 20 gram (¾ ounce) butter
- 1/2 cup (125ml) dry white wine
- 2 baby fennel bulbs (260g), trimmed, sliced thinly
- 4 clove garlic, unpeeled
- 1 large red capsicum (bell pepper) (350g), sliced thinly
- 2 medium zucchini (240g), halved lengthways, sliced thickly
- 1/2 cup (125ml) chicken stock
- 1 medium lemon (140g), cut into eight wedges
- 1/4 cup (60ml) pouring cream
- 1 tablespoon fresh oregano leaves
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