Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4                       semi boneless quail -- (available at -- supermarkets)
4         teaspoons     Worcestershire sauce
2         tablespoons   plus 1 teaspoon olive oil
1/4       teaspoon      dried thyme -- crumbled
1         cup           all-purpose flour
2         tablespoons   paprika
1         tablespoon    unsalted butter
4                       fresh large shiitake mushrooms -- stems discarded -- caps sliced thin
1                       garlic clove -- minced
1         cup           chicken broth
1/4       cup           tawny port
1/4       teaspoon      balsamic vinegar

Preparation:

Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, salt and pepper to taste and rub gently into cavity and skin. In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight. Preheat oven to 300 degrees and line a plate with wax paper. Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in the mixture, 1 at a time, shaking off excess and transfer to prepared plate.. Heat a large heavy skillet (preferably cast iron) over moderately high heat and add the remaining1 tablespoon oil and butter. Heat fat until foam begins subside and sauté quail until golden brown and cooked through, about 3 to 5 minutes on each side. Transfer quail to a shallow baking pan and keep warm in the oven. In fat remaining skillet sauté mushrooms with garlic, stirring until mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup about 15 minutes, and stir in the vinegar and salt and pepper to taste. On a cutting board halve quail and stir any quail juices fro pan and board into sauce.