Quail in Red Wine

Instructions

1. 1
   Season the quail generously inside and out with salt and freshly ground black pepper.
2. 2
   In a large pot, melt half the butter and brown the bacon until it renders its fat.
3. 3
   Remove the bacon and, in the same fat, brown the quail on all sides over medium-high heat until the skin is golden brown. Remove the quail.
4. 4
   In the same pot, add the onion and sauté for 5 minutes until lightly caramelized.
5. 5
   Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. 6
   Add the chicken broth, the crispy bacon, and return the quail to the pot.
7. 7
   Bring to a boil, reduce the heat to low, cover the pot, and simmer gently for 25 to 30 minutes.
8. 8
   Remove the quail and onion and keep them warm on a baking sheet lined with aluminum foil. Increase the heat of the sauce and let it reduce for 10 minutes until it thickens to a syrupy consistency. (If necessary, mix the flour with the remaining butter and stir it in to thicken.)
9. 9
   Strain the sauce through a sieve if you prefer an ultra-smooth texture (optional).
10. 10
    Serve the quail, generously drizzling them with the red wine reduction.