Braised Quail - cooking recipe

Ingredients

6 quail
6 slices pancetta or 6 slices bacon
6 sage leaves, small sprigs ok
rosemary, small sprigs
2 garlic cloves, cut into three each
2 tablespoons olive oil
salt and pepper
sage and rosemary, extra few sprigs
1 cup white wine
chicken stock

Preparation

Clean the quail and pat dry.
Place a slice of pancetta, a sage and rosemary sprig, and a sliver of garlic.
Heat the oil in a large, lidded frying pan and brown the quail all over quickly. Add salt and pepper to taste. Add extra rosemary and sage leaves and the white wine.
Put the lid on, turn the heat down to low and cook very slowly adding more wine and chicken stock as needed. Cook until well done.
Serve with polenta and a salad of radiccio or rocket if you want to.