Wine Braised Quail with Sage

8 Quail, skinned and trimmed of fat
1/4 cup All-purpose white flour
Salt and freshly ground black pepper to taste
1 tb Olive oil
1 cup Dry white wine
2 Ripe tomatoes, peeled, seeded and finely chopped
4 ts Chopped fresh sage

Tie legs together and tuck the wing tips under the bird. Combine flour, 1/2 tsp. salt and 1/2 tsp. pepper in a shallow dish. Dredge the quail in the flour mixture. Heat oil in a large nonstick skillet let over medium-high heat and brown the birds well on all sides, for 5 to 6 minutes. Pour off any fat.
Add wine, tomatoes and sage, and boil for 1 to 2 minutes. Reduce heat to low, cover and cook, turning occasionally, until the birds are tender and the juices run clear, about 20 minutes. Remove the birds to a warm platter.

Boil the sauce over medium-high heat until it thickens and is slightly reduced, about 10 minutes. Season to taste with salt and pepper and nap the quail with the sauce.