Quail legs cooked in “vino cotto” wine

Ingredients for 4:

8 quail legs

half a glass of “vino cotto” Italian wine from the Marche or Abruzzo region

one garlic clove

one rosemary sprig

extra virgin olive oil

salt and pepper

Method:

Brown the garlic clove in the oil and remove it when all its aroma has been released into the oil.

Add the quail legs and brown at high heat.. Add a lid and cook the quail legs to a golden brown on one side, then turn them and cook them on the other side.

Add the “vino cotto” wine and let it reduce, then reduce the heat. Mix in the rosemary, season with salt and pepper and add a ladle of water or hot broth. Cook for about 20 minutes until the juices have thickened.

Serve the quail legs piping hot with some creamy polenta.