Quails Stewed in Onions, Garlic and White Wine

• 200 ml/7 fl oz/scant 1 cup olive oil
• 8

Heat half of the olive oil in a large, heavy saucepan over a medium-low heat and gently brown the quails on all sides. Remove the quails and set aside.

Add the remaining olive oil to the pan and add the onions. Gently cook for 3–4 minutes, stirring with a wooden spoon, until softened but not coloured. Add the garlic, thyme, paprika and bay leaves, then return the quails to the pan and s