Quail cacciatore

8 quail, backbone removed and butterflied

1 tsp. of salt

1 tsp. of black pepper

2 tbsp. of Olive Oil

1/2 cup of chopped slab bacon

4 anchovy filets, minced

4 shallots, minced

24 chanterelles, halved

8 garlic cloves, thinly sliced

6 fresh or canned tomatoes, diced

2 cups of chicken broth

2 cups of dry white wine

1/2 cup balsamic vinegar

2 tbsp. of chopped fresh rosemary leaves

1. Sprinkle the quail with the salt and pepper.

2. Place the large skillet over medium-high heat and when it is very hot, add the oil.

3. Add the quail, skin side down, and cook for three minutes.

4. Add the bacon and cook until the quail is browned, about 4 minutes on each side.

5. Transfer the quail to a platter. Drain the bacon fat and reheat the skillet.

6. Add the anchovies, shallots, chanterelles, and garlic and cook until the shallots and garlic begin to carmelize (about 7 minutes).

7. Add the tomatoes,veal stock, wine, vinegar, and rosemary and cook for 15 minutes.

8. Return the quail to the pan and cook until the quail is heated through, about three minutes.