1. Rinse quail and pat dry. Very lightly season both sides with salt, black pepper and brown sugar
2. Stuff each quail with ¼ cup chutney and 3 small pieces of prosciutto. Secure cavity opening with toothpick
3. Heat a large skillet over high heat. Add 2 tbsp olive oil and 1 tbsp butter. When the oil and butter shimmer, add the quail. Sear about 2 minutes, covered. Uncover, flip, cover again and sear 2 more minutes
4. Remove the quail to an oven-proof plate or roasting pan, and place in the oven to finish cooking, about 8 to 10 minutes (See Note)*

Prepare Sauce & Serve

1. Heat olive oil in the same skillet used to sear the quail over medium heat. When the oil shimmers, add the shallots and garlic
2. Add carrot, bay leaves, rosemary and celery. Sauté 2 minutes
3. Remove pan from heat to deglaze with vermouth. Return to heat and stir frequently to scrape up any browned bits. [Alcohol may flame up - use caution when working with heat and alcohol]
4. Add the chicken stock and bring to a simmer. Allow to reduce by half, about 5 minutes.
5. Reduce heat to low. Add butter, stirring constantly. Season with salt and pepper. [Optional: strain sauce prior to serving]
6. Spoon sauce over quail for serving. Pair with wild rice and/or a bed of greens

Note -  Quail cooks very quickly and becomes dry when overcooked. They should be served “medium” while flesh is still barely pink and juicy.