Mix all the ingredients for the marinade with 1-2 tablespoons of wine.
Brush the quails with it and leave them for 1-2 hours in the refrigerator. Heat oil in a pan and fry the quails briefly on all sides, to "crisp" them. Clean all the vegetables and cut them, you can leave the garlic cloves whole and unpeeled.
Put them in a pre-greased clay pot, and sprinkle with plenty of spices on top. Arrange the quails and pour in the wine. Cover with a lid and bake the quails until ready.
Toward the end, bake uncovered for 10 minutes or so.