Quail and Lentil Casserole

• 1 heaping cup dried lentils, rinsed
• 6 quail, halved
• Salt to taste
• Freshly ground pepper to taste
• 3 or 4 tablespoons flour
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 4 slices bacon, cut into small pieces
• 1 medium onion, finely chopped
• 2 large cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 pound ripe plum tomatoes, chopped
• 1 gallon chicken stock
• 1/2 cup dry red wine Additional thyme for garnish, optional

1. Pour boiling water over the lentils in a bowl, and set aside for 30 minutes.
2. Drain well.
3. Season the quail with salt and pepper and dredge lightly with flour.
4. Heat the butter and oil in a large saute pan, and brown the quail all over.
5. Set the birds aside.
6. Add the bacon, and cook until it is crisp.
7. Drain, and pat dry.
8. Add the onion, garlic and thyme, and cook gently until the onion has softened.
9. Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper.
10. Cover, and simmer for 5 minutes.
11. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
12. Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
13. Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.

dried lentils, quail, salt, freshly ground pepper, flour, unsalted butter, olive oil, bacon, onion, garlic, thyme, tomatoes, chicken, red wine

Taken from cooking.nytimes.com/recipes/4924 (may not work)