INGREDIENTS
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4 whole quail
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8 sliced prosciutto
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4 tbsp olive oil
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4 sprigs thyme
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2 sprigs rosemary
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4 garlic cloves, roughly chopped pepper
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12 golden shallots, peeled
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1/2 cup brown chicken stock
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1/4 cup white wine
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30g unsalted butter
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Salt and pepper