Stuffed Quail with Mushrooms and Chestnuts, with Port Sauce and Roasted Potatoes – European Poultry

Ingredients

• 4 whole quails
• Salt and pepper to taste
• 200g mushrooms, chopped
• 100g cooked and chopped chestnuts
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons butter
• 1 sprig thyme
• 1 cup Port wine
• 1 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon flour
• 4 medium potatoes, cut into chunks
• 2 tablespoons olive oil
• 1 sprig rosemary