This recipe is passed from mouth to mouth from cook to cook, and as a result, juicy, fragrant and glossy quail, baked with vegetables in fragrant glaze, appears on holiday tables around the world.

It is not difficult to prepare such quail, and the peculiarity of this dish is that it can be prepared in a matter of half an hour. In other words, this recipe is a helping hand for those who do not like to spend much time in the kitchen or are waiting for the visit of sudden guests.

Quail baked with vegetables - it even sounds festive and appetizing!

To make holiday quails appear on your table, stock up on the following components:

• 6 quails;
• 6 tbsp honey;
• 12 corncobs;
• 300 g of string beans;
• 2 onions;
• 12 baby carrots or 6 ordinary;
• 2 large bell peppers;
• 6 strips of smoked bacon;
• 3 tbsp butter;
• 2 tbsp vegetable oil;
• salt and spices to taste.

Quail carcasses should be thoroughly washed under running water and patted thoroughly with paper towels. Clean and dry carcasses lightly rub with salt and wrap in a "dress" of bacon.

Serving this dish can be exquisite if you show a little imagination and culinary dexterity

We heat vegetable and butter in a cast-iron frying pan (if there is none, the usual non-stick one), spread the quail in the bacon and fry them until the crust is even.

When the quail is fried from all sides, transfer them to a baking sheet covered with parchment, or in a heat-resistant form, we also send baby carrots (or ordinary - peeled and chopped into small buns), chopped feather onions, brown pepper buns, green beans and corncobs.

If you wish, during baking, you can add slices of figs or pears to honey quails

Bake everything for 15 minutes in the oven, preheated to 200 degrees. At the end of the baking, remove the form, brush the quail with honey with a brush and send it back to the oven for 5 minutes at a temperature of 200 degrees.

Serve portioned or on a shared platter. Boiled cereals (bulgur or couscous) or slices of baked potatoes will be an ideal pair for such quail.