Quail used to be caught in large numbers on Capri, a
stopping-off point during their migration. They're great in this
summer dish, enlivened with the addition of a generous handful of
60 ml(¼ cup) olive oil6quail (about 250gm each)20 gmbutter, coarsely chopped1onion, thinly sliced4garlic cloves, thinly sliced6smoky streaky bacon rashers, 3 coarsely chopped2 tbspthyme, plus extra to serve250 mldry white wine250 ml(1 cup) chicken stock150 gmfrozen peas½ cup(loosely packed) mint
Preheat oven to 180C. Heat half the oil in a casserole or large frying pan over medium heat. Add quail and cook, turning occasionally, until browned (5-6 minutes). Set aside.
Heat remaining oil and butter in casserole, add onion, garlic, chopped bacon and thyme and cook, stirring occasionally, until golden (8-10 minutes). Add wine and stock, bring to the simmer and season to taste. Add quail breast-side up and roast until cooked through (18-20 minutes). Add peas and return to the oven to warm through (3-4 minutes), then season to taste.
Meanwhile, heat a large frying pan over medium-high heat, add bacon rashers and cook, turning occasionally, until crisp (4-5 minutes).
Serve quail topped with mint, crisp bacon and extra thyme.