Roast Quail Stuffed with Swiss Chard and California Raisins - California Raisins

Ingredients

• 1 / 2 Cup California raisins
• 1 or 2 slices bacon
• 1 1 / 2 Pounds very leafy, thin-stemmed Swiss chard
• 3 Tablespoons minced onion
• 1 small garlic clove, finely minced
• 1 Tablespoon pine nuts, toasted
• Salt and freshly ground pepper
• 4 quail; boneless and on the large side
• 2 Tablespoons olive oil
• 1 small carrot, diced
• 1 small onion, diced
• 2 Cups red wine, e.g., Cabernet or Zinfandel
• 2 sprigs thyme
• 1 1 / 2 Cups chicken or vegetable broth
• 1 bunch thyme; for garnish