Quail With Grits, Apple and Celery Root

• 4 quails
• 1/4 cup plus 5 teaspoons olive oil
• 8 sprigs fresh thyme
• 1 small onion, peeled and diced
• 1 rib celery, diced
• 1 carrot, peeled and diced
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1 1/2 tablespoons unsalted butter
• 1 shallot, peeled and finely chopped
• 1 clove garlic, peeled and minced
• 1/2 cup instant grits
• 1/2 cup diced celery root
• 1 small apple, peeled, cored and diced small
• 1 teaspoon kosher salt
• Freshly ground pepper to taste

1. Remove breasts from quails and place in a bowl with 1/4 cup oil and thyme.
2. Chill for several hours.
3. Separate legs and wings from carcasses.
4. Heat 2 teaspoons oil in a large saucepan over medium-high heat.
5. Add legs, wings and carcasses and brown, about 5 minutes.
6. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes.
7. Stir in 2 cups water and bring to a boil.
8. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes.
9. Strain, discard solids and stir in 1/4 teaspoon salt and pepper.
10. Set aside.
11. For grits, melt butter in a medium saucepan over low heat.
12. Add shallot and garlic and cook until soft, about 3 minutes.
13. Add 1 1/4 cups water and bring to a boil.
14. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes.
15. Set aside.
16. Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat.
17. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side.
18. Remove from skillet, season with salt and pepper and keep warm.
19. Add celery root and saute until tender, about 5 minutes.
20. Add the apple and cook for 1 minute.
21. Stir in grits, 1/2 cup quail broth, 1 teaspoon of salt and pepper.
22. Divide grits among 4 plates.
23. Top with breasts and drizzle with broth.
24. Serve immediately.

olive oil, thyme, onion, celery, carrot, kosher salt, freshly ground pepper, unsalted butter, shallot, clove garlic, instant grits, celery root, apple, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6040 (may not work)