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Cornichons chicken quail in sauce with side dish
4 servings2 hours
Cornichon chickens - 4 pcs., Onions - 1 pc., Carrots - 1 pc., Garlic - 4 teeth., Red wine - 200 ml, Butter - 40 gr, Vegetable oil - 30 ml, Ground pepper mixture - 0.5 tsp, Tomato paste - 1 tbsp, Soy sauce - 1 table, Sugar - 1 tea, Cherry tomatoes - 8 pcs., Potatoes - 8 pcs., Dill - to taste
Prepare all the ingredients. 
For marinade, you need to pour black pepper or a mixture of peppers, salt and finely chopped garlic into softened butter. 
It is good to mix the mixture and grate the carcasses of cornichons with it. 
Roll the grated carcasses of chickens with a thin layer of flour and set them aside for pickling for 40-60 minutes (put the quail in the refrigerator for 3-4 hours)
Prepare vegetables by peeling potatoes, onions and carrots. Cut the carrots thick, up to 1 cm thick with circles and large cubes of onion. 
Put the butter on the warmed pan and pour the olive oil. Mix and place the cooked carrots and onions in the same place. Fry until lightly rosy. 
Lay out the pickled gherkins, fried on one side and turn them over. 
Place a tablespoon of tomato paste in the center of the pan and warm up. Rubbing with a shoulder blade. 
Pour in a tablespoon of soy sauce and 200ml of dry red wine. Evaporate about a third of the mass of liquid by removing alcohol. Turn the gherkins in a pan, put a pod of red hot pepper in the middle of the pan and simmer until soft under the lid. About 50-60 minutes. 
I filter the sauce from vegetables into a sieve and refine it to your taste, adding sugar, lemon juice, basil and red sweet pepper. 
Boil the potatoes until half cooked and fry in vegetable oil on all sides until ruddy. 
Fry cherry tomatoes in the same oil until the skin starts to burst, stirring constantly and warming them up well. 
We put gherkins on the dish, watering them with sauce, sprinkle potatoes with fresh dill and blush tomatoes nearby. Enjoy your meal!