1. Using kitchen shears, trim the wing tips from the quail. Cut along both sides of the backbone and remove it. Dry inside and out with paper towels. 2. Stir the bay leaves, rosemary, olive oil and garlic together in a small bowl. Sprinkle all sides of the quail with salt and pepper. Rub the olive oil mixture into the quail. Arrange in a single layer on a baking sheet or tray, cover with aluminum foil and refrigerate for 6 hours or overnight. 3. Heat 2 heavy large skillets (preferably cast iron) over medium heat. Wipe the marinade from the birds and place them in the skillet skin side down. Saute, moving the quail occasionally to prevent sticking, until the skin is deep brown and drops of meat juices appear on the upper side of the quail, about 4 minutes. During the cooking adjust the heat to prevent burning. Flip the quail and cook just long enough to sear the bone side of the birds. (The thickest part of the breast and the hip joint should still be slightly pink.) Keep the quail warm on a baking sheet in an oven turned to the lowest setting. 4. Increase the heat under the skillet to high. Pour in the wine and boil until reduced by half. Add the broth and continue boiling until the sauce is thickened enough to lightly coat a spoon, about 3 minutes. 5. Transfer the quail to serving plates. Spoon the sauce over the birds and serve immediately.
Per Serving: 309 Calories (57.9% from fat); 19g Fat (5g Sat, 8g Mono, 4g Poly); 29g Protein; 2g Carbohydrate; trace Dietary Fiber; 97mg Cholesterol; 948mg Sodium. Food Exchanges: 4 Lean Meat; 1 1/2 Fat.