-
1
Remove any traces of viscera from the quail cavities.
-
2
With the tip of a small knife, make a small slit in one thigh of each bird and tuck the end of the other leg into it.
-
3
Pat the birds dry and set aside.
-
4
In a large nonreactive skillet, heat the olive oil over medium flame.
-
5
Add the onion, chicken livers, bacon, bay leaves, rosemary, and cloves, and saute about 5 minutes, until the onion is wilted.
-
6
Push the mixture to the side of the pan farthest from the center of the burner.
-
7
Season the quail with salt and pepper, add them to the pan, and brown them on both sides, turning once, about 4 minutes on each side.
-
8
If necessary, reduce the heat to prevent the onion from burning.
-
9
Add the tomato paste, wine, and chicken stock, and bring to a simmer, shaking the skillet and scraping the bottom with a wooden spoon.
-
10
Cook 5 minutes, turning the quail once.
-
11
Remove the quail to an ovenproof platter, cover with foil, and keep warm in a low oven.
-
12
Bring the contents of the skillet to a boil and cook until thick enough to coat a spoon, about 10 or 15 minutes.
-
13
Pass the sauce through a very fine sieve, pressing down hard on the solids, and pour over the quail.
-
14
Serve immediately on beds of basic polenta or flanked with lozenges of fried polenta.
