Quail With Grits, Apple and Celery Root

Ingredients

• 4 quails
• 1/4 cup plus 5 teaspoons olive oil
• 8 sprigs fresh thyme
• 1 small onion
• peeled and diced
• 1 rib celery
• diced
• 1 carrot
• peeled and diced
• 1/4 teaspoon kosher salt
• plus more to taste
• Freshly ground pepper to taste
• 1 1/2 tablespoons unsalted butter
• 1 shallot
• peeled and finely chopped
• 1 clove garlic
• peeled and minced
• 1/2 cup instant grits
• 1/2 cup diced celery root
• 1 small apple
• peeled
• cored and diced small
• 1 teaspoon kosher salt
• Freshly ground pepper to taste

Instructions

1. Remove breasts from quails and place in a bowl with 1/4 cup oil and thyme.
2. Chill for several hours.
3. Separate legs and wings from carcasses.
4. Heat 2 teaspoons oil in a large saucepan over medium-high heat.
5. Add legs, wings and carcasses and brown, about 5 minutes.
6. Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes.
7. Stir in 2 cups water and bring to a boil.
8. Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes.
9. Strain, discard solids and stir in 1/4 teaspoon salt and pepper.
10. Set aside.
11. For grits, melt butter in a medium saucepan over low heat.
12. Add shallot and garlic and cook until soft, about 3 minutes.
13. Add 1 1/4 cups water and bring to a boil.
14. Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes.
15. Set aside.
16. Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat.
17. Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side.
18. Remove from skillet, season with salt and pepper and keep warm.
19. Add celery root and saute until tender, about 5 minutes.
20. Add the apple and cook for 1 minute.
21. Stir in grits, 1/2 cup quail broth, 1 teaspoon of salt and pepper.
22. Divide grits among 4 plates.
23. Top with breasts and drizzle with broth.
24. Serve immediately.