Quail in Sguazet

1. 1

   Remove any traces of viscera from the quail cavities.

2. 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. 3

   Pat the birds dry and set aside.

4. 4

   In a large nonreactive skillet, heat the olive oil over medium flame.

5. 5

   Add the onion, chicken livers, bacon, bay leaves, rosemary, and cloves, and saute about 5 minutes, until the onion is wilted.

6. 6

   Push the mixture to the side of the pan farthest from the center of the burner.

7. 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. 8

   If necessary, reduce the heat to prevent the onion from burning.

9. 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. 10

    Cook 5 minutes, turning the quail once.

11. 11

    Remove the quail to an ovenproof platter, cover with foil, and keep warm in a low oven.

12. 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. 13

    Pass the sauce through a very fine sieve, pressing down hard on the solids, and pour over the quail.

14. 14

    Serve immediately on beds of basic polenta or flanked with lozenges of fried polenta.

* Per serving · 4 servings · Values may vary.