Quail cacciatore

Step 1

Preheat oven to 200°C (180°C fan-forced).

Step 2

Discard necks from quails. Rinse quails under cold water; pat dry inside and out with absorbent paper. Tuck legs along body; wrap tightly with prosciutto to hold legs in place.

Step 3

Melt butter in large flameproof baking dish; cook quail, in batches, until browned.

Step 4

Reserve 1 tablespoon quail drippings in dish; discard remainder. Heat drippings; cook onion, garlic, chilli and capsicum, stirring, until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half. Stir in stock, undrained tomatoes, paste, vinegar, anchovy and half the basil. Return quail to dish; bring to the boil.

Step 5

Transfer to oven; cook, turning occasionally, about 30 minutes or until quail is cooked through.

Step 6

Remove from oven; stir in olives and capers. Divide quail among serving plates, spoon over sauce; sprinkle with remaining basil.