Quails with Grape Sauce

For quails with grape sauce, clean, rinse and dry quails and season with salt inside and out. Pluck thyme and sprinkle 2/3 of it inside the quails.

Wrap bacon up to half of the slice around the legs, tuck the rest of the slice into the body. Heat oil in a frying pan. Sear quail in the hot oil, starting on the breast side, pressing quail into the fat with a spatula.

Turn quails to the other side, sprinkle sugar between quails and let caramelize slightly. Deglaze with 100 ml Vin Santo and steam for 10 minutes with the lid closed, then add the remaining wine and half of the stock. Turn the quails to the other side, steam for 10 minutes and remove from the roaster.

Pour the remaining stock into the roaster, divide grapes into bunches and braise in the stock. Add quail, season with pepper and sprinkle with remaining thyme. Cover and let simmer for eight minutes. Serve the quails with grape sauce.

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