6 quails
salt
3/4 cup olive oil
3 medium onions, chopped
4 garlic cloves, sliced
6 medium carrots, chopped
1 1/2 tablespoon flat-leaf parsley, chopped
6 black peppercorns or 1/2 teaspoon pepper
1/2 cup dry white wine
1/2 cup red wine vinegar
2 oz. unsweetened chocolate, chopped
French bread, sliced
butter
1. Rinse, salt and truss the quails, using cotton kitchen twine to tie the legs and wings tight against the body.
2. Heat the olive oil over medium heat in a large skillet or cazuela (a Spanish ceramic cooking vessel). Add the onions, garlic, carrots, parsley and peppercorns and sautee until the onions start to brown. Stirring aside the onion mixture, add the quails and sear on all sides until lightly browned. Add the wine and vinegar and cover the pan. Turn down the heat and cook until the quails are done, about 30 minutes.
3. Remove the quails from the pot and cover to keep warm. Combine the chocolate with the sauce, mixing well until the chocolate has melted. Add a spoonful or two of water or chicken stock if the sauce is very thick. Return the quails to the pot and cook for 10 more minutes, until the sauce is thickened.
4. Remove the quails and untie. Melt the butter and quickly fry the sliced bread in it, turning to brown both sides.
5. On each plate, spoon out a layer of the sauce, top with a slice of bread and place the quail on the bread, drizzling with more sauce. Serve immediately.
