Quail With Chestnuts and Raisins

• 1/2 cup raisins
• 1/2 cup port
• 12 quail, all but legs and wings deboned
• Salt and black pepper
• 3 tablespoons unsalted butter
• 1 large shallot, minced
• 1 tablespoon minced fresh ginger
• 18 roasted chestnuts, halved (fresh, frozen or vacuum-packed)
• 1/2 cup well-seasoned chicken stock
• 6 sprigs fresh thyme

1. Place raisins in a bowl, add port and set aside.
2. Season quail with salt and pepper.
3. Heat oven to 350 degrees.
4. Melt butter in a large heavy skillet on medium-high.
5. Add as many quail as will fit comfortably, breast side down.
6. Saute until breast is well browned.
7. Transfer quail, breast side up, to a baking dish that can go to the table and continue sauteing until all the quail are browned.
8. Quail can be slightly overlapping in the dish.
9. Reduce heat in pan to medium-low, add shallot and ginger and saute until soft.
10. Add raisins with port and the chestnuts.
11. Add stock.
12. Let simmer about a minute.
13. Check seasonings and pour over quail in the baking dish.
14. Place thyme on top.
15. Bake uncovered about 20 minutes for medium; timing can be adjusted according to taste.

raisins, port, quail, salt, unsalted butter, shallot, fresh ginger, chestnuts, chicken, thyme

Taken from cooking.nytimes.com/recipes/1015939 (may not work)