Pat the quail dry inside and out with paper towels. Season all over with salt and black pepper.

Heat the olive oil in a 30 cm / 12-inch skillet over medium-high heat. Add the pancetta and cook 3 to 4 minutes until the fat renders and the edges crisp. Remove with a slotted spoon and set aside.

Working in two batches of four so the pan isn't crowded, sear the quail skin side down for 3 to 4 minutes until deep golden. Flip and sear 2 minutes more, then transfer to a plate.

Lower the heat to medium. Add the butter, garlic, sage, juniper berries and bay leaf to the pan and cook 1 minute until fragrant.

Pour in the white wine, scraping up the browned bits from the bottom of the pan. Simmer 2 minutes until reduced by about half.

Return the pancetta and quail to the pan, breast side up. Pour in the chicken stock, cover, and simmer gently 12 to 15 minutes until the quail reaches 165 F / 74 C at the thigh.

Uncover and raise the heat slightly. Let the sauce reduce 3 to 4 minutes until it coats the back of a spoon.

Spoon the sauce and pancetta over the quail, rest 3 minutes, and serve straight from the pan or plated with the sauce spooned over.