Pre heat the oven to 200 degrees C.

For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a frypan over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.

Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.

Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish.

Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in fry pan over high heat. Add half the quail and cook, turning , until quail are a golden brown ,about 8 minutes in all.

Transfer to a roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the cooking juices from the pan.

Put the quail in the oven and roast 20 minutes.

For the Sauce: Add the shallots to the reserved juices in the pan over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.

Transfer the quail to a plate and cover loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)

Serve quail with stuffing and wilted greens.