Stuffing
Preheat oven to 375°F. Soak raisins in a little warm water for 10 minutes; then drain. Chop bacon into 1/4-inch pieces; sauté until crisp and remove to a paper towel. Pour off all but 1 tablespoon of fat. Set aside. Run a knife along chard stalks to remove leaves. Wash leaves thoroughly in as many changes of water as necessary to get rid of sand and grit. Drain and cut them roughly into 2-inch wide strips. Heat a large sautépan, over medium-high heat. Add 1 tablespoon bacon fat and onion. Cook 3 minutes until translucent. Add garlic, turn heat to high and add Swiss chard. Cook until leaves are wilted, but still green, and liquid has evaporated. Remove from heat and let cool. Add bacon, California raisins and pine nuts. Season with salt and pepper.
Quail
Divide chard mixture and stuff each quail. Brush quail on all sides with 2 tablespoons olive oil and season with salt and pepper. Lay on their sides in a small roasting pan and surround birds with carrots and onion. Roast in preheated oven at 375°F for 4 minutes. Turn and roast for another 4 minutes. Then turn the birds, breast upwards, and roast for another 4 to 5 mintes, until temperature at center reaches 170°F. Remove quail from oven; arrange them on a warm serving platter. Cover with aluminum foil and keep warm. Pour excess fat from roasting pan and deglaze pan with red wine. Add thyme; bring to a boil and reduce to 2 tablespoons of liquid. Add chicken broth; simmer for 5 to 6 minutes. Check seasoning. Strain and spoon sauce over quail. Garnish with fresh thyme.
Ingredients
Stuffing
- 1/2 Cup California raisins
- 1 or 2 slices bacon
- 11/2 Pounds very leafy, thin-stemmed Swiss chard
- 3 Tablespoons minced onion
- 1 small garlic clove, finely minced
- 1 Tablespoon pine nuts, toasted
- Salt and freshly ground pepper
Procedure
Quail
- 4 quail; boneless and on the large side
- 2 Tablespoons olive oil
- Salt and freshly ground pepper
- 1 small carrot, diced
- 1 small onion, diced
- 2 Cups red wine, e.g., Cabernet or Zinfandel
- 2 sprigs thyme
- 11/2 Cups chicken or vegetable broth
- 1 bunch thyme; for garnish