Broiled Quail With Braised Fennel

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8 jumbo quail , or 12 regular quails (4 lb/2 kg total)

6 cloves garlic , minced

1/4 cup extra-virgin olive oil

1/4 cup lemon juice

2 tbsp brandy

2 tsp chopped fresh oregano , or 1 tsp/5 ml dried

2 tsp fennel seeds

1-1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

8 lemon wedges

2 fennel bulbs

2 tbsp butter

1/2 cup sodium-reduced chicken stock

1/4 cup dry white wine , optional

1/4 tsp salt

1/4 tsp pepper

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