Roast Quail, Tangled Leek & Potato Vinaigrette Recipe

Preheat your oven to 400°F (200°C).

Season the quails with salt and pepper to taste.

In a large oven-proof skillet, heat the olive oil over medium-high heat.

Add the quails to the skillet and cook for about 2-3 minutes on each side until browned.

Transfer the skillet to the preheated oven and roast the quails for about 18-20 minutes until cooked through.

Meanwhile, in a separate skillet, heat 1 tablespoon of olive oil over medium heat.

Add the sliced leeks and diced potatoes to the skillet and sauté for about 10 minutes until the potatoes are tender and slightly golden.

Prepare the vinaigrette by whisking together 2 tablespoons of olive oil, salt, and pepper in a small bowl.

Once the quails are cooked, remove them from the oven and let them rest for a few minutes.

Serve the roasted quails on a plate with a side of the sautéed leeks and potatoes.

Drizzle the vinaigrette over the quail and vegetables.

Garnish with fresh herbs if desired.