Prepare the quail by removing the neck and securing the legs together with kitchen string. Place the quail in a bowl with the wine, vinegar, onion, garlic, carrot, thyme and rosemary sprigs, tomatoes and mushrooms. Cover and marinate in the refrigerator, turning occasionally, for 6 hours.
Preheat the oven to 200°C.
Pat the quail dry with paper towels, reserving the marinade. Season the quail with salt and freshly ground black pepper. Heat the oil in a frypan over medium-high heat and fry the quail, turning, for 2-3 minutes or until they are golden all over. Transfer to a roasting pan and cook for 10 minutes. Remove from the oven, cover loosely with foil and set aside to rest.
Meanwhile, drain the vegetables from the marinade using a slotted spoon (reserving the marinade). Add to the same frypan and cook, stirring, over medium-high heat for 5-6 minutes or until the vegetables start to soften and caramelise. Add the flour and continue to cook for a further minute. Add the marinade and the stock, and bring to the boil, then reduce the heat to medium-low and simmer for a further 5 minutes.
Strain the vegetables through a sieve over a bowl, pressing down well on the vegetables to extract all the liquid, then return the strained sauce to the pan and continue to cook over a low heat until the liquid has reduced to 1 cup (250ml).
Serve the quail with the sauce spooned over, accompanied by Tuscan chips, and peas and artichokes braised in olive oil and garlic (see related recipes).
