Quail, Farro and Chestnut Stew

- 2 tablespoons extra virgin olive oil
- 2 shallots, minced
- ¼ cup pure maple syrup
- 1 tablespoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon chopped juniper berries
- 1 tablespoon cider vinegar
- 4 semi-boneless quail
- 4 teaspoons dried cherries, soaked in 2 tablespoons grappa for 30 minutes (optional)
- Kosher salt and freshly ground black pepper
- 5 tablespoons extra virgin olive oil
- 1 medium onion, chopped into ¼-inch dice
- 1 celery stalk, peeled and chopped into ¼-inch dice
- 1 small carrot, peeled and chopped into ¼-inch dice
- 2 garlic cloves, finely chopped
- 1 cup farro (available in specialty food stores, Italian markets, and some health food stores)
- 4 cups Chicken Stock or high-quality canned low-sodium chicken broth
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 4 bay leaves
- 1 teaspoon grated lemon zest
- 2 tablespoons unsalted butter
- 1 cup cooked and peeled chestnuts, sliced ¼ inch thick
- 1 tablespoon pure maple syrup
- ¼ pound arugula or other tender, quick-cooking green, such as spinach
- 2 teaspoons balsamic vinegar
Instructions:
Save this hearty winter stew for a weekend getaway with friends.
- To make the marinade, heat 2 tablespoons of olive oil with the shallots in a small sauté pan over low heat and cook until the shallots are tender, about 5 minutes. Remove from the heat and let cool.
- Combine the shallots with the remaining marinade ingredients in a large bowl. Add the quail and rub inside and out with the marinade. If using the cherries, put a teaspoon of cherries in the cavity of each bird. Cover and marinate for 4 to 6 hours in the refrigerator.
- Sprinkle the quail inside and out with salt and pepper. Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Sear the quail breast side down until golden brown, about 4 minutes. Turn the birds over and cook for an additional 4 minutes. They should still be rare. Remove the quail to a plate and let cool, then cover and refrigerate.
- Meanwhile, wipe any burned bits out of the pan with a paper towel. Add the remaining 3 tablespoons olive oil, the onion, celery, and carrot. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 8 minutes. Add the garlic and cook until aromatic, only a minute or two.
- Add the farro, chicken stock, thyme, rosemary, bay leaves, and lemon zest. Season with salt and pepper. Lower the heat to a simmer, cover, and cook until the farro is tender, about 35 minutes. It should be quite creamy, like a loose risotto.
- While the farro is cooking, heat the butter in a small sauté pan over medium-low heat. Add the chestnuts, season with salt and pepper, and cook until golden brown. Add the maple syrup and stir well. Remove from the heat.
- Add the glazed chestnuts and arugula to the farro and toss well. Set the quail on top of the farro, cover, and cook until the quail are done, about 10 minutes. An instant-read digital thermometer inserted into the thick part of the thigh should read 160°F for medium-rare. Cook more or less, according to amount of doneness desired.
- Transfer the quail to a plate. Spoon the farro onto a platter; remove the bay leaves. Arrange the quail atop the farro, drizzle with balsamic vinegar, and serve.