Melt fat in a large deep skillet; add onion, cloves, peppercorns, garlic, and bay leaf; heat for several minutes.
Add quail and brown on all sides.
Add wine, salt, peppers, and chives.
Cover and cook slowly until tender, about 30 minutes.
Remove quail to hot serving dish.
Strain liquid into a saucepan; add cream and heat to boiling.