Braised quail in chili jelly

Main dishes

Served best with fresh bread or toast.

The remaining jelly can be kept for 5-7 days in the fridge. It is ideal with fried fish dishes.



  1. Rub the quails with lemon, season with salt and pepper and garnish with olive oil.
  2. Roast in a preheated oven for 20-25 minutes at 200°C until golden brown.
  3. Place the apple, apple juice, vinegar, lemon peel, sugar, chili and shallots in an acid-resistant saucepan and cook for 5-7 minutes. Season with salt and pepper.
  4. Squeeze out the gelatin and add to the mass.
  5. Place in the fridge for 35-40 minutes.


  • 4 quails, ready-to-cook
  • 1/2 lemon
  • Salt and pepper
  • Olive oil for garnishing
  • 2 diced juicy apples
  • 1/4 l apple juice
  • 1/8 l cider vinegar
  • 1 strip lemon peel
  • 200 g brown sugar
  • 1 red and green finely diced chili
  • 2 finely diced shallots
  • 2 leaves gelatin, soaked in cold water
This site is registered on as a development site. Switch to a production site key to remove this banner.