Quail Alla Diavola with Lyonnaise Potatoes

Method

1. If necessary, debone the quail (or ask the butcher).
2. Marinate the quail with extra virgin olive oil, rosemary, garlic, gin, fresh chili and chili powder, and salt. Mix well. Marinate for half a day or overnight in the refrigerator.
3. Heat a grill or pan with olive oil. Place the quail skin side down, then place a weight on top (e.g., a heavy pan or brick) and cover. Cook until golden and crispy.
4. During cooking, add more gin to the pan to create a crust. Then flip the quail and cook the other side until done.
5. Meanwhile, boil potatoes until tender. (The chef used pre-boiled potatoes.) Peel if desired, but he leaves skin on.
6. In a separate pan, sauté julienned onion in olive oil and butter. Add a sprig of rosemary.
7. Add the boiled potatoes to the onion pan, season with salt, and cook together to make Lyonnaise potatoes.
8. Serve the quail on a platter with the Lyonnaise potatoes. Pour any pan juices over the quail.