As an alternative to wine, try marinating in balsamic vinegar -- about 1/2 c to same of water per bird, marinating for at least 4 hours (overnight is better) then put marinade and birdies in a covered casserole with sliced onion, sliced carrots & parsnips, (pitted) prunes, dried apricots, and a dusting of ground ginger, pepper and garlic. Bake at 350 degrees for about an hour, then stir in sugar to taste. Thicken the broth with fine breadcrumbs.

This is a variant on a 15th-century Italian dish. Works beautifully with venison too, or pork loin. Just had it this weekend with venison.

Lynn