Keto, Gluten-Free, Paleo, Whole30
Makes 4 Servings
1 ¼ pound of wild mushrooms (only caps)
2 Thyme Leaves
2 Tbsp Extra Virgin Olive Oil
1. Preheat the oven to 375℉. Place the quails in a casserole dish with 2 tablespoons of olive oil. Allow the quails to brown lightly for about 10 minutes. Flip halfway through.
2. After 10 minutes, pour in the broth, the mushroom caps, the basil and thyme.
3. Season the quails to taste with salt and pepper. Cover the dish with aluminum foil and allow it to cook for 35 minutes. Serve warm.