The following recipe calls for semiboneless quail. This means that the rib cage and backbone have been removed, but the wings and legs are left intact.

　　

Ingredients

Serves 2

　　4 semi-boneless quail*

　　4 teaspoons Worcestershire sauce

　　2 tablespoons plus 1 teaspoon olive oil

　　1/4 teaspoon dried thyme, crumbled

　　1 cup all-purpose flour

　　2 tablespoons paprika

　　1 tablespoon unsalted butter

　　4 fresh large shiitake mushrooms, stems discarded and caps sliced thin

　　1 small garlic clove, minced

　　1 cup chicken broth

　　1/4 cup Tawny Port

　　1/4 teaspoon balsamic vinegar

　　*available at butcher shops and some supermarkets

　　

Step 1

Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin. In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight.

　　

Step 2

Preheat oven to 300°F. Line a plate with wax paper.

　　

Step 3

Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate.

　　

Step 4

Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter. Heat fat until foam begins to subside and sauté quail until golden brown and cooked through, about 3 to 5 minutes on each side. Transfer quail to a shallow baking pan and keep warm in oven.

　　

Step 5

In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.

　　

Step 6

On a cutting board halve quail and stir any quail juices from pan and board into sauce.