Roasted Quail in Pinot Noir Sauce W/wilted Spinach
| Yield: | 1 Servings |
| Categories: |
| 4 | ts | Olive oil |
| 1 | Onion; quartered and thinly sliced | |
| 2 | ts | Sugar |
| 1 | c | Dry red wine; preferably Pinot Noir |
| 1 | c | Defatted reduced-sodium chicken broth |
| 3 | tb | Currants |
| 2 | tb | Drained capers |
| 2 | tb | Chopped fresh rosemary or 2 tsp. dried, crushed |
| 4 | Quail; about 6 oz. each | |
| Salt & freshly ground black pepper to taste | ||
| 1 | ts | Cornstarch mixed with 2 tsp. cold water |
| WILTED SPINACH | ||
| 1 | ts | Olive oil |
| 1 1/2 | tb | Pine nuts; coarsely chopped |
| 1 | lb | Spinach; stemmed, washed, torn, and drained |
| Salt & freshly ground black pepper to taste |
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