Roasted quail with small olives

Step 1

Preheat the oven to 180°C. Remove the small wings from the quail (as they look unsightly). Roughly chop 8 slices of pancetta (reserve 8 whole slices for wrapping) and stuff into the quail with the sage. Tie the quail neatly and wrap each with a slice of pancetta.

Step 2

Heat some olive oil and butter in a pan and sear the quail all over. Add a splash of the white wine and simmer for a few moments. Transfer the quail and pan juices to a baking tray and scatter on the rosemary sprigs, olives and garlic. Cook for 15 minutes until the quail is cooked pink.

Step 3

Remove from the oven and leave to rest in a warm place while you finish the sauce.

Step 4

Heat the roasting juices, add the rest of the white wine and chicken stock and simmer until reduced. Whisk in the butter to form a nice glossy sauce. Taste and adjust the seasoning as necessary.

Step 5

Serve the quail on a mound of white polenta with the sauce and olives.