Roast Quail with Grape Sauce

Instructions

1. Prepare the quail
   Preheat the oven to 425°F (220°C). Season the quails generously with salt and pepper, inside and out. Mix 2 tablespoons of butter with half the thyme leaves and rub the mixture over the quails, making sure to get some under the skin.
2. Sear the birds
   Heat the olive oil in a large oven-safe skillet over medium-high heat. When hot, place the quails breast-side down and sear until golden brown, about 3-4 minutes. Turn and brown the other side for another 2-3 minutes.
3. Roast to perfection
   Add the thyme and rosemary sprigs to the skillet. Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the quails are cooked through but still slightly pink at the bone (internal temperature of 155°F or 68°C). Remove from the oven, transfer the quails to a plate, and tent with foil to rest.
4. Start the grape sauce
   Return the skillet to medium heat. Add the shallots and sauté until translucent, about 2 minutes. Add the red and white grapes and cook until they begin to soften, about 3 minutes.
5. Deglaze and reduce
   Pour in the white wine and scrape up any browned bits from the bottom of the pan. Add the balsamic vinegar and let the liquid reduce by half, about 3-4 minutes. Add the chicken stock, honey, and remaining thyme leaves. Simmer until the sauce begins to thicken, about 5-7 minutes.
6. Finish the sauce
   Whisk in the remaining tablespoon of butter. Taste and adjust seasoning with salt and pepper. If desired, lightly mash some of the grapes to release more of their juice, leaving most whole for texture.
7. Serve
   Place two quails on each serving plate. Spoon the warm grape sauce generously over the quails. Garnish with additional fresh thyme if desired. Serve immediately with crusty bread or wild rice to soak up the delicious sauce.