PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE

Pan-roasted Quail with Dried Cherries and Pinot Noir Sauce image

Yield makes 4 servings

Number Of Ingredients 12

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1 cup pinot noir
1/4 cup dried sour cherries
2 tablespoons finely chopped shallots
1 teaspoon red wine vinegar or raspberry vinegar
2 cups Chicken Stock (p. 206), or stock made from quail bones
1 tablespoon red currant jelly
3 tablespoons butter, softened
Salt
8 quail, partially boned
Pepper
2 tablespoons olive or canola oil
1 (10-ounce) bag spinach, or 2 bunches, washed and dried

Steps:

Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes. Add the stock and simmer until the liquid is reduced to about 1/3 cup. Whisk in the currant jelly, then whisk in 1 tablespoon butter. Season to taste with salt. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen. Keep it warm while cooking the quail.
Season the quail with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
Cook about 4 minutes, then turn and cook about 4 minutes on the underside. Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy. Heat the remaining olive oil and repeat with remaining quail.
Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook until just wilted, 2-3 minutes. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.