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1
Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat.
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2
Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes.
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3
Add the stock and simmer until the liquid is reduced to about 1/3 cup.
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4
Whisk in the currant jelly, then whisk in 1 tablespoon butter.
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5
Season to taste with salt.
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6
The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen.
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7
Keep it warm while cooking the quail.
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8
Season the quail with salt and pepper.
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9
Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
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10
Cook about 4 minutes, then turn and cook about 4 minutes on the underside.
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11
Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy.
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12
Heat the remaining olive oil and repeat with remaining quail.
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13
Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat.
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14
Add the spinach and a pinch of salt and cook until just wilted, 23 minutes.
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15
Squeeze the spinach with tongs to remove excess moisture and divide it among four plates.
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16
Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.
