Preheat a large skillet over medium-high heat.
Sprinkle the quail with salt and pepper on both sides. Add 2 tablespoons of the oil to the skillet until it shimmers, and then carefully add the quail to the pan, in batches, leaving space between them. Avoid crowding the pan as it lowers the temperature of the oil and prevents the quail from searing properly. Cook the quail, adding 1 more tablespoon oil if needed, until browned nicely and nearly cooked through, about 5 minutes per side. Transfer the cooked quail to a baking sheet and cover with foil. Set aside to rest.
all but about 1 tablespoon excess fat from the bottom of the pan. Reduce the heat to medium and add 1 tablespoon oil and the shallots
and saute until translucent, scraping up any of the browned bits on the bottom of the pan. Add the bay leaf, garlic and rosemary and saute until fragrant, about 30 seconds.
Pour in the wine
the bottom of the pan, scraping up any leftover brown bits. Return the heat to high and add the cherries and chicken broth
. Cook until the sauce
has reduced by half and thickened slightly. Taste and season with salt, pepper and a pinch of sugar, if needed. Set aside until ready to serve. It can sit at room temperature for about 1 hour before serving.
To serve, plate 2 quail per person. Spoon the sauce over top and garnish
with a few cherries.