GLAZED QUAIL

8 semi-boneless quail
6 ounces olive oil
4 garlic cloves, peeled and sliced
1 bunch thyme
10 ounces balsamic vinegar
4 fingerling potatoes
1 red onion
1 ounce sherry vinegar
1 Tbsp. extra virgin olive oil
2 ounces pure olive oil
4 black mission figs, stem removed and quartered
1 lemon, zest only
8 walnut halves, toasted and roughly chopped
4 ounces Swiss chard, washed, thick stems removed
Salt and freshly ground black pepper to taste

Preheat oven to 350 degrees. In a small sauce pan, reduce 4 ounces of balsamic vinegar by half and set aside.

Remove the quail wing tips and cut the skin to open the backs. Marinate quail with sliced garlic, half bunch thyme, 2 ounces balsamic vinegar and 2 ounces pure olive oil, set aside.

Slice potatoes on a bias in to 1/4 inch slices, wash in cold water and pat dry, then toss in 1 ounce pure olive oil, salt and pepper and put on a sheet pan lined with parchment paper and roast until cooked through without color, about 20-25 minutes. Set aside.

Quarter the red onion from root to stem and put in a small ovenproof vessel, center up. Add 4 ounces balsamic vinegar, 1 ounce sherry vinegar and 2 ounces olive oil, season with salt and pepper, cover with remaining thyme, then cover with aluminum foil and bake for 30-40 minutes or until tender. When cool, remove root, slice into julienne and set aside. Strain cooking liquid and whisk in extra virgin olive oil. Dice a quarter of the onions, add, adjust seasoning, and set aside.

Remove the garlic and thyme from the quail. Season and grill skin side down until lightly caramelized, turn and brush skin with reduced balsamic vinegar, turn again and caramelize glaze on quail for 30 seconds. Remove quail from heat and rest.

In a large sauté pan heat 2 ounces olive oil, add fingerling potatoes and cook until golden brown on both sides. Discard excess fat, season and add onions to pan and sauté for 30 seconds to warm through, add lemon zest, walnuts, figs and sauté until warmed. In a separate pan heat 1 ounce olive oil. Add Swiss chard and season. When wilted, divide chard on 4 warm plates, add potatoes and figs, and two quail per plate, drizzle roasted red onion vinaigrette around the plates and serve.