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1
Remove breasts from quails and place in a bowl with 1/4 cup oil and thyme.
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2
Chill for several hours.
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3
Separate legs and wings from carcasses.
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4
Heat 2 teaspoons oil in a large saucepan over medium-high heat.
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5
Add legs, wings and carcasses and brown, about 5 minutes.
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6
Add 1 teaspoon oil and onion, celery and carrot and saute until lightly browned, about 5 minutes.
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7
Stir in 2 cups water and bring to a boil.
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8
Skim, reduce heat and simmer until reduced to 1 cup, about 20 minutes.
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9
Strain, discard solids and stir in 1/4 teaspoon salt and pepper.
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10
Set aside.
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11
For grits, melt butter in a medium saucepan over low heat.
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12
Add shallot and garlic and cook until soft, about 3 minutes.
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13
Add 1 1/4 cups water and bring to a boil.
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14
Stir in grits, lower heat and cook, stirring often, until thick, about 5 minutes.
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15
Set aside.
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16
Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat.
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17
Add quail breasts skin side down and saute until golden brown and slightly pink in the center, about 1 minute per side.
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18
Remove from skillet, season with salt and pepper and keep warm.
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19
Add celery root and saute until tender, about 5 minutes.
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20
Add the apple and cook for 1 minute.
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21
Stir in grits, 1/2 cup quail broth, 1 teaspoon of salt and pepper.
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22
Divide grits among 4 plates.
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23
Top with breasts and drizzle with broth.
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24
Serve immediately.
