Cordornices con Higos (Quail with Figs)

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4 quail, ready prepared

Salt and pepper

1 tablespoon butter

1 bouquet garnish bunch herbs (e.g. thyme, rosemary and oregano)

1 or 2 bay leaves

2 small onions, finely chopped

1 tablespoon flour

6 or 8 fresh figs, peeled

Generous 3/4 cup white wine

1 tablespoon grated semisweet chocolate