How to make
Leave the quails whole, but break their spines for easy frying.
Marinate them with a mixture of oil, wine, bay leaf, ground black pepper and let them sit overnight. Roll the quails in flour and fry them lightly. Arrange them in a clay pot.
Stew the onions, carrots, tomatoes and green pepper. Add salt. Top the quails with the stewed vegetables. Sprinkle with 8-12 whole black peppercorns, thyme, savory and paprika.
Sprinkle with chopped bacon. Top with diced pickles. Pour on the remaining marinade in which the quails had sat in.
Put a lid or foil over them and bake in a moderate oven at about 360°F (180 °C) for just over an hour. Keep an eye on it while baking.
