- 4 semi-boneless quail
- 4 teaspoons Worcestershire sauce
- 2 tablespoons plus 1 teaspoon olive oil
- 1/4 teaspoon dried thyme, crumbled
- 1 cup all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon unsalted butter
- 4 fresh large shiitake mushrooms, stems discarded and caps sliced thin
- 1 small garlic clove, minced
- 1 cup chicken broth
- 1/4 cup Tawny Port
- 1/4 teaspoon balsamic vinegar
- available at butcher shops and some supermarkets
- Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin. In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight.
- Preheat oven to 300°F. Line a plate with wax paper.
- Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate.
- Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter. Heat fat until foam begins to subside and sauté quail until golden brown and cooked through, about 3 to 5 minutes on each side. Transfer quail to a shallow baking pan and keep warm in oven.
- In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.
- On a cutting board halve quail and stir any quail juices from pan and board into sauce.