Pan-roasted Quail with Dried Cherries and Pinot Noir Sauce

• 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

1. Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat.
2. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes.
3. Add the stock and simmer until the liquid is reduced to about 1/3 cup.
4. Whisk in the currant jelly, then whisk in 1 tablespoon butter.
5. Season to taste with salt.
6. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen.
7. Keep it warm while cooking the quail.
8. Season the quail with salt and pepper.
9. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
10. Cook about 4 minutes, then turn and cook about 4 minutes on the underside.
11. 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.
12. Heat the remaining olive oil and repeat with remaining quail.
13. Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat.
14. Add the spinach and a pinch of salt and cook until just wilted, 23 minutes.
15. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates.
16. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.

noir, sour cherries, shallots, red wine vinegar, chicken, red currant, butter, salt, quail, pepper, olive, spinach

Taken from www.epicurious.com/recipes/food/views/pan-roasted-quail-with-dried-cherries-and-pinot-noir-sauce-383525 (may not work)