Quail With Yogurt

Preparation:

Preparation: In a bowl put the chopped onion with a clove of garlic, a teaspoon of paprika, the grated peel of a lemon and the juice of half, salt and pepper. Spread some of the mixture on the quails. Place them in a pan with a little oil and brown them for 10 minutes on each side. Add the remaining mixture, pour in the hot broth, cover and cook for about 15 minutes. Remove the quails, arrange them on a plate. Mix the yogurt with the cooking juices with a little filtered lemon juice. Let it thicken and serve the sauce separately. Accompanying wines: Pinot Bianco Di Buttrio Colli Orientali DOC, Cabreo La Pietra IGT Di Toscana, Chardonnay Di Regaleali IGT Di Sicilia.