1 hour in the oven. The most tender quail you'll ever put on the family table!

If you enjoy my videos, I'd be so happy if you subscribed – my first goal is 100 subscribers! 😊 👉    / @dein_küchenchef   🔥 Braised quail with vegetables in honey-soy marinade — the most tender, elegant quail you'll ever bake in a single dish! 🍽 In this recipe you'll learn exactly how to cook quail step by step, from the honey-soy-garlic marinade to braising it over vegetables and finishing with a crispy golden crust. 🍽 ABOUT THIS BRAISED QUAIL RECIPE This braised quail with vegetables is an elegant recipe that turns a special-occasion bird into an approachable one-dish dinner. Naturally lean and rich in protein, iron and B vitamins, braised over potatoes, eggplant and peppers that soak up all the juices — the kind of quail dish that looks impressive on the table but requires almost no active work once it's in the oven. If you're looking for an easy quail recipe, braised quail with vegetables, an elegant main course for guests, or a special dinner that comes together in one dish, this quail is a delicious option you'll want to make again and again. You won't believe what happens when you marinate quail in honey, soy sauce and garlic, then braise it over vegetables with the lid on — the birds stay incredibly moist while the vegetables underneath absorb every drop of the marinade. 🍽 QUAIL & MARINADE: Quail — 600 g (21.2 oz) Soy sauce — 30 ml (1.0 fl oz) Honey — 20 g (0.7 oz) Garlic — 15 g (0.5 oz) Salt — 5 g (0.18 oz) Black pepper — 4 g (0.14 oz) Dried garlic — 4 g (0.14 oz) Paprika — 2 g (0.07 oz) 🥕 VEGETABLES: Potatoes — 350 g (12.3 oz) Eggplant — 250 g (8.8 oz) Tomato — 200 g (7.1 oz) Green bell pepper — 150 g (5.3 oz) Red bell pepper — 150 g (5.3 oz) Onion — 150 g (5.3 oz) Carrot — 150 g (5.3 oz) Hot chili pepper — 1 piece 🌿 FRESH HERBS: Dill — 20 g (0.7 oz) Parsley — 20 g (0.7 oz) Arugula — 20 g (0.7 oz) Rosemary — 2 sprigs 💡 TIPS FOR THE MOST TENDER QUAIL: — Marinate for at least 1–1.5 hours — quail is very lean with almost no fat, so the honey-soy marinade is what keeps the meat moist through the full hour in the oven. — Braise with the lid on for most of the time — the trapped steam is what makes quail tender rather than dry, since these small birds lose moisture much faster than chicken. — Remove the lid only for the last 10 minutes — this is enough to crisp the skin golden without giving the meat time to dry out. 💚 New recipes every other day — meat, fish, salads and holiday dishes made simple. Subscribe and cook with me! 👍 If you enjoyed this quail recipe, please LIKE, SHARE and SUBSCRIBE — it really helps the channel grow! 💬 Have you ever cooked quail at home? Let me know in the comments! #quail #braisedquail #quailrecipe #ovenbaked #elegantdinner #onepandinner #honeysoy #gamebird #familydinner #specialoccasion #vegetablebake #quickandtasty