Ingredients: 6 clean quails 1 onion 3 cloves of garlic 1 orange 1 dl white port wine 3dl good quality white wine 4 slices of bacon 4 allspice grains 6 grains of black pepper 1 chilli 0.5dl of olive oil salt, paprika, dried thyme and dried rosemary q.s. Make a marinade with the wines, peppers, chilli, thyme and rosemary. Rub the quails with salt and marinate for 4 hours or (better) overnight. After they are marinated, drain them and reserve. Meanwhile, in the baking dish that will go into the oven, make a base of onion cut into thin half-moons and laminated garlic. Wash the orange and cut it into 6 segments without removing the peel. Place these orange segments inside the quails and place them in the roasting pan over the onion and garlic. Sprinkle with a little paprika and drizzle with the olive oil and a third of the marinade. Place the slices of bacon on top of the quails and place in an oven preheated to 150°C. The bacon will brown and release its fat and aromas. It will end up dipped in the sauce that is formed. The roast must be slow, the partridges must be turned, and as it dries, add more marinade until it is refined and ready. Over an hour in the oven. Finally, the orange sections must be soaked in the sauce so that they release their juice and then dispensed together with the bacon slices. Serve, for example, with mashed potato and boiled turnip greens seasoned with a drizzle of olive oil. Drizzle with the sauce which is great! Source and Rights: http://teoriadacor.blogspot.com/2016/12/codornizes-assadas-com-vinho-do-porto-e.html
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