Ingredients

• 8  4- to 4-1/2-ounce fresh or frozen semi boneless quail
• 1  tablespoon peanut oil
• 16  reserved quail wing tips
• 2  shallots, sliced
• 4  cloves garlic, minced
• 1/2  cup bourbon
• 1/4  cup molasses
• 1/4  cup cider vinegar
• 6  cups unseasoned chicken stock or lower-sodium chicken broth
• 2  large fresh thyme sprigs
•   Salt
•   Freshly ground black pepper
• 2  tablespoons bourbon
• 2  tablespoons molasses
• 2  tablespoons loose-packed thyme leaves
•   Salt
•   Freshly ground black pepper
• 3  tablespoons olive oil
• 8  large fresh thyme sprigs

Directions

1. Thaw quail, if frozen. (defrost the frozen quail in the refrigerator for 24 hours.) Rinse the quail thoroughly on outside as well as inside the body cavity; pat dry with paper towels. Trim the wing bones from the first joint of the quail; reserve the wing tips for the sauce. Cover quail; refrigerate until needed.

2. For the sauce, in a Dutch oven, heat the peanut oil over medium heat. Add the reserved wing tips and cook in the hot oil for 3 to 4 minutes or until crispy and browned, turning once.

3. Add the shallots and garlic and cook, stirring often, for 1 minute. Stir in the 1/2 cup bourbon, 1/4 cup molasses, and the vinegar. Bring to a boil. Lower the heat and simmer, uncovered, until syrupy and the mixture measures 1/4 cup.

4. Stir in the chicken stock or broth. Bring to a boil. Lower the heat and simmer, uncovered, until the mixture measures 1-1/2 cups, skimming as needed. Add the thyme sprigs and cook for 10 minutes.

5. Set a fine wire sieve over a medium bowl. Strain the mixture through the sieve; discard the thyme sprigs. Season the sauce to taste with salt and pepper. Set sauce aside until ready to serve.

6. For the quail, in a small bowl, combine the 2 tablespoons bourbon, 2 tablespoons molasses, and the 2 tablespoons of thyme leaves. Season the inside of each body cavity with a little salt and pepper.

7. Spoon about 1 teaspoon of the molasses-thyme mixture inside each cavity. Using a knife, make a small crosswise slit at the base of each breastbone. Insert the legs through the slit. Set the quail aside.

8. In a 12-inch nonstick skillet, heat the oil over medium-high heat. Meanwhile, heat a heavy 10-inch skillet (a cast-iron skillet works well) over medium-high heat for 3 minutes. Place the quail, breast sides down, into the hot oil. Place the second heavy skillet on top of the quail. Lower the heat to medium and cook for 3 minutes.

9. Remove the heavy skillet; set aside. Using tongs, turn each quail over and cook for 3 to 4 minutes or until the quail are tender and are no longer pink. Meanwhile, in a small saucepan, reheat the sauce.

10. To serve, spoon some of the hot cooked rice onto 8 warmed dinner plates at the top center. Then, arrange some of the hot cooked greens in the center of the plate. Place a quail on top and spoon some of the sauce over and around the quail, rice, and greens. Repeat with remaining quail and plates. Garnish each plate with a thyme sprig. Serve immediately. Makes 8 servings.