Quail in Escabeche (From Pedro Larumbe's recipe)

• 1/2 cup olive oil
• 1 medium-size onion, coarsely chopped
• 2 cloves garlic, crushed
• Some sprigs of fresh thyme or 1/2 teaspoon dried
• 1 small stalk of fresh celery
• 6 black peppercorns, crushed
• 8 quails
• 1/2 cup red wine vinegar
• 2 cups meat broth (any meat, dark or white)
• 3 or 4 bay leaves
• Salt to taste

1. Heat oil in deep saucepan and saute onion, garlic cloves, thyme, celery stalk and peppercorns over low heat, approximately 5 minutes.
2. When onion is soft and transparent but not golden, add whole quails and saute until lightly browned on one side, about 5 minutes.
3. Turn and brown about another 5 minutes on the other side.
4. Add vinegar, broth and bay leaves.
5. Cover pan and simmer about 45 minutes or until quails are soft.
6. Let cool.
7. Dish can be eaten lukewarm or cold.
8. It can be stored in the refrigerator for 2 weeks.

olive oil, onion, garlic, thyme, celery, black, red wine vinegar, meat broth, bay leaves, salt

Taken from cooking.nytimes.com/recipes/10637 (may not work)