Pan-Roasted Quail

 6  Servings




12	quail

12	slices pancetta

12	fresh sage leaves

2	tablespoons unsalted butter

1	tablespoon vegetable oil

1/2	cup dry white wine


     1. Wash the quail thoroughly inside and out under cold running water, then place them in a large colander to drain for at least 20 minutes.     2. Pat the quail dry with kitchen towels. Stuff the cavity of each bird with 1 slice of pancetta and 1 sage leaf.     3. Put the butter and oil in a large, heavy, nonreactive skillet and turn the heat to high. When the fat is hot, add all the quail in a single layer and cook until browned on one side. Gradually turn them and continue cooking until they are evenly browned all over. Sprinkle the quail with salt and pepper, then add the white wine and turn the birds once.     4. Let the wine bubble for about 1 minute, then lower the heat to moderate and partially cover the pan, setting the lid slightly askew. Cook the quail until the meat feels very tender when poked with a fork and comes easily away from the bone, 30-45 minutes. Check from time to time to see that there is sufficient juice in the pan to keep the birds form sticking; if not, add 1 or 2 tablespoons of water. When the quail are done, transfer them to a warmed serving platter.     5. Add 1/4 cup of water to the skillet. Boil over high heat, scraping the bottom of the pan with a wooden spoon to loosen any cooking residues, until the water boils away and only a few drops of dark pan juices for each bird remain. Pour the juices over the quail and serve with polenta or mashed potatoes.     

