Quail with grapes in Banyuls

Ingredients for 4 servings:

• 8 quail(s)
• 8 slices of breakfast bacon
• 1 bunch of thyme
• 6 tbsp olive oil
• 1 tsp sugar
• 200 ml wine (Banyuls, southern French dessert wine)
• 200 ml chicken stock
• 500 g seedless grapes
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cut off the quail necks, clean and wash the quails, pat them dry, and season with salt inside and out. Pluck the thyme leaves and sprinkle about two-thirds of them into the quails. Wrap the bacon around the legs up to half the slice, then tuck the rest of the slice into the body. Heat the oil in a roasting pan or deep casserole dish and sear the quails in the hot oil, first on the breast side, pressing the quails into the fat with a spatula. Turn the quails over, sprinkle the sugar between the quails, and let it caramelize slightly. Deglaze with half of the Banyul, cover, and simmer over low heat. Then add the remaining wine and half of the stock. Turn the quails over and simmer for another 10 minutes, then remove from the roasting pan or casserole dish. Pour in the remaining stock, add the grapes, cut into bunches, and sauté. Add the quail, season with pepper, and sprinkle with the remaining thyme. Cover and let stand for 8 minutes.