Season the quail with salt.

Heat olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.

Add the quail and cook, turning once, until browned on both sides.

Transfer to a platter.

Add the pearl onions, carrots, and garlic to the casserole dish.

Reduce the heat to low, cover, and cook until the onions are tender.

(This step can be prepared ahead.

)

Return the quail and any juices to the casserole dish.

Add piquillo peppers, white wine, broth, pine nuts, parsley, thyme, bay leaf, salt, and pepper.

Cover and cook for 15 to 20 minutes more or until the quail are just tender.

Transfer the quail to a warm serving platter (or individual casserole dishes).

Cook the sauce for an additional 1 to 2 minutes.

Remove the bay leaf.

Pour the sauce over the quail and serve hot.