(Quails with cherries - Our recipe)

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4 quails
4 tablespoons dried chives
400 g (14 oz) cherries
100 ml (4 fl oz - 1/2 C) cherry liqueur
2 tablespoons sugar
8 tablespoons extra virgin olive oil
Salt

Time:
preparation: 20 minutes
cooking: 40 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Wash and stone cherries.
Prepare quails. If they are not bought oven-ready, you have to pluck, draw, clean and singe them. Put a pinch of salt in the stomach cavity of every fowl. Put olive oil, chives and quails in a large saucepan and brown the fowls all over. Add the quantity of cherry liqueur and let it evaporate partially over a medium heat. Pour in about 200 ml (7 fl oz - 1C) warm water and season with salt. Bring to the boil, lower the flame and cook, half-covered, for 20-25 minutes. At this point add stoned cherries and keep on cooking until the sauce thickens; one minute before the end, add the sugar and stir.
Serve hot.