Hunter-Style Quail QUAGLIE ALLA CACCIATORA

 

8 quail (about 5 oz./141 g each)

Kosher salt and freshly ground black pepper

1/4 C. (59 ml) extra-virgin olive oil

3 ounces (85 g) sweet Italian sausage, casing removed, crumbled

1 medium yellow onion, thinly sliced

2 cloves garlic, smashed

4 fresh bay leaves

1 T. chopped flat-leaf parsley

2 tsp. rosemary

1/2 C. (118 ml) white wine

1/2 C. (118 ml) low-salt chicken broth

1/4C. chopped green olives

 

Season the quail generously with salt and pepper. Heat 2 T. of the oil in an 11 -inch straight-sided pan over medium-high heat. Add half of the quail and sear until golden brown all over, about 8 minutes total. Transfer to a plate and repeat with the remaining quail. Add the sausage, onion, garlic, and a pinch of salt to the pan; cook until browned and the onions are tender, 5 to 6 minutes. Add the bay leaves, parsley, and rosemary to the pan and cook until fragrant, about 1 minute. Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and reduce by half. Add the quail and the broth, reduce the heat, and cook, covered, at a gentle simmer until the quail is cooked through and almost falling off the bone, about 20 minutes. Add the olives and cook until the flavors have melded together, about 2 minutes. Season to taste with salt and pepper. Transfer to a platter and serve.