Pan-Roasted Quail with Plum Pan Sauce

Ingredients

• 4 whole quail, deboned or spatchcocked
• Kosher salt
• 2 tablespoons vegetable oil
• One medium shallot, minced
• 2 sprigs fresh thyme
• 4 small Italian plums, pitted and diced
• 1 cup water or quail stock or homemade chicken stock or store-bought low-sodium chicken broth
• 1 tablespoon honey, plus more as needed
• 2 tablespoons unsalted butter
• Minced flat-leaf parsley, for garnish, optional

Directions

1. Sprinkle the quail all over with salt. Warm the oil in a large cast iron skillet over medium-high heat until it shimmers, then set the quail in the pan. For spatchcocked quail, start with the skin facing down and let them brown deeply, about 5 minutes; turn them over and continue cooking until they are done to your liking. Quail can go anywhere from medium-rare to well done, and since they are tiny, a thermometer is not the most reliable tool, so go ahead and make a small cut to peek inside. For deboned quail, brown them on both sides, flipping often, until they reach the doneness you want, about 4 minutes per side for medium. Move the quail to a plate, or to a wire rack set over a rimmed baking sheet, and let them rest.
2. Put the shallot and thyme into the skillet and cook, stirring, until the shallot has softened, about 3 minutes. Stir in the plums and keep cooking until they begin to collapse and turn jammy, about 4 minutes.
3. Pour the water or stock into the pan and bring it to a simmer. Let it cook down until the liquid reduces and the plums break apart into a thick sauce. Stir in any juices that have gathered under the resting quail, then season with salt.
4. Stir the honey into the sauce, taste it, and add more honey if the plums need a little balancing. Add the butter and stir until it melts. Take the pan off the heat and pull out the thyme sprigs.
5. Divide the sauce among serving plates, place the quail over it, and serve. Add minced parsley on top if you like.