Mama’S Quail In Red Wine Sauce

• 8 (4 -6 ounce) quail
• coarse salt
• fresh ground black pepper
• 1 cup all-purpose flour
• 1/4 cup canola oil
• 8 sprigs fresh thyme, plus more
• fresh thyme, for garnish
• 1 cup dry red wine
• 1 cup chicken stock
• 2 tablespoons unsalted butter

1. Preheat oven to 350u0b0; tie the legs of the quail together with kitchen twine.
2. Season quail with salt and pepper.
3. Place the flour in a shallow dish and lightly season with salt and pepper.
4. Coat the quail in the flour, shaking off the excess.
5. To cook: heat the oil in a large ovenproof skillet over med-high heat.
6. Add the quail without crowding and sear on both sides until the birds are a dark, golden brown, about 3 minutes per side.
7. Sprinkle thyme sprigs over the birds and transfer the skillet to the oven.
8. Continue cooking until the quail are cooked through but still pink, an additional 8-10 minutes.
9. Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with foil to keep them warm.
10. Make the sauce: pour off the excess oil; place the skillet on top or the stove over high heat.
11. Add in the red wine and stir with a wooden spoon to loosen any browned bits from the bottom.
12. Decrease heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8-10 minutes.
13. Add in the stock and continue to simmer until reduced by half, about 5 minutes.
14. Taste and adjust for seasoning with salt and pepper.
15. Whisk in the butter.
16. Return the quail to the sauce and spoon the sauce over to coat; serve immediately.

quail, salt, fresh ground black pepper, flour, canola oil, thyme, fresh thyme, red wine, chicken stock, unsalted butter

Taken from www.food.com/recipe/mama-s-quail-in-red-wine-sauce-329849 (may not work)