Ingredients

40mls olive oil
20mls lemon juice
1/2 tsp grated lemon rind
1 clove of garlic, crushed
freshly ground pepper
sea salt
1 tb sp extra virgin olive oil
4 quails, butterflied
1 bunch sage leaves, 1 tb sp chopped
the rest for garnish
1/4 cup chicken broth.

Method

Preheat the oven to 350F/180C

Combine the olive oil, lemon juice, lemon rind, garlic
pepper and salt in a bowl. Set aside.

Heat the extra oil in a large pan, add the quail and the chopped sage
leaves and brown quickly. Set aside in a baking dish.

To the pan, add oil the lemon juice mixture and the chicken broth.
Return to the heat,bring to the boil and simmer for 1 minute (to reduce liquid) stirring with a wooden spoon.

Pour the pan Juices over the quail and roast in the preheated oven for 20/25 minutes. Garnish with whole sage leaves.

(Serves: 4)