Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Inactive Prep Time: 2 hours
Ease of preparation: intermediate

8 boneless (sleeve boned) quail, if available -- if not, leave bone in
8 tablespoons honey
1 cup plus 4 tablespoons olive oil
1/4 cup red wine vinegar
2 tabklespoons freshly ground black pepper
2 russet potatoes, peeled, cut into 1/2-inch cubes, standing in cold water
1/2 cup pitted Gaeta olives, drained of juice
1 head fennel, trimmed of stalk, cut into batons
3 cloves garlic, thinly sliced
1/4 cup Strega
Salt and freshly ground black pepper

One day ahead: Wash the quail and pat it dry. Combine the honey, 1 cup olive oil, vinegar and fresh black pepper in a large bowl until well mixed. Toss in the quail and mix until well coated. Allow to marinate overnight in the refrigerator, or for 2 hours at room temperature.

Light the barbecue or preheat the broiler.

In a 12 to 14-inch sauté pan, heat 4 tbsp. olive oil over medium high heat. Drain the potato cubes and shake them dry. Add the potatoes to the hot oil and sauté until light brown, stirring constantly, about 4 to 5 minutes.

Add the olives, fennel, and garlic and continue cooking 4 to 5 minutes, until the fennel is softened but still firm. Remove the pan from the heat, add the Strega, ignite it with a long match and allow the flames to die out. Put the pan back on the heat and boil the mixture for 2 minutes, until reduced by half. Remove from the heat and set aside.

Place the quail on the grill and cook until just medium. Remove and allow to rest 1 minute. Place the potato mixture on a large platter, place the quails over the potatoes and serve.