Twelve 4 to 5-ounce quail, "glove boned" (semi-boneless)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1 bay leaf
1 clove garlic, cut into thirds
1 sprig fresh rosemary
3/4 cup Barolo wine
1 cup fresh black cherries and wild cornelian cherries, pitted, or blackberries, plus more for garnish
1/2 cup homemade chicken broth, low sodium
Pinch sugar, optional
Depending on the tartness of your cherries or berries you might need a pinch of sugar to balance the flavor. Don't add it to the very end, though, because some ripe berries and cherries can hold a lot of sweetness on their own. If reheating, preheat the oven to 400 degrees F. Reheat the quail in the oven for 5 minutes. Bring the sauce up to a low simmer, and then spoon over the quail.
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