Roast Quail with Chestnuts and Cabbage

Ingredients

• 4 quail
• 500g fresh chestnuts
• 4 tbsp olive oil
• 1 chopped onion
• 2-3 cloves garlic, sliced
• 1/4 head sliced cabbage
• 3 tomatoes, chopped
• handful of parsley and thyme
• salt, pepper to taste

Diretions

1. Roast and peel chestnuts.

2. In a pan heat olive oil and lightly fry onion, garlic, cabbage and chestnuts and fry for 8 minutes until cabbage softens.

3. Add chopped tomatoes and simmer for a further 5 minutes. Add parsley and thyme, season with salt and pepper.

4. Serve with roast quail, roast duck or roast chicken.