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8 quail (about 5 oz.\/141 g each)<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
1\/4 C. (59 ml) extra-virgin olive oil<\/p>\n
3 ounces (85 g) sweet Italian sausage, casing removed, crumbled<\/p>\n
1 medium yellow onion, thinly sliced<\/p>\n
2 cloves garlic, smashed<\/p>\n
4 fresh bay leaves<\/p>\n
1 T. chopped flat-leaf parsley<\/p>\n
2 tsp. rosemary<\/p>\n
1\/2 C. (118 ml) white wine<\/p>\n
1\/2 C. (118 ml) low-salt chicken broth<\/p>\n
1\/4C. chopped green olives<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n