Transfer Quail Legs (10) to a mixing bowl and add Olive Oil (2 tablespoon) and Dried Thyme (1/2 teaspoon). Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).
Stir the quail legs well until they are coated on all sides with the seasoned olive oil. Put the bowl in the fridge for 30 minutes to marinate.
Then pour a good splash of Olive Oil (to taste) in a large non-stick frying pan and place it over medium-high heat. Once the oil is hot, add the quail legs to it.
Fry the legs on one side for 4 to 5 minutes until golden. Then turn them over and lower the heat a little.
Bake the legs for another 4 to 5 minutes.
Then remove them from the pan and place them on a clean plate. Add a fresh splash of olive oil to the pan together with Green Grapes (2 handful). Season with a pinch of Ground Black Pepper (to taste), Salt (to taste) and a tiny pinch of Garlic Powder (to taste).
Stir the grapes and let them simmer in the Dry White Wine (1/2 cup) until the wine has reduced by half. Then add the Unsalted Butter (1 tablespoon) to the pan together with the chopped Fresh Cilantro (1 handful) and a tiny pinch of Caster Sugar (to taste).
Stir well and check the seasoning of the sauce. Add extra pepper, salt or sugar to taste if necessary.
Then add the baked quail legs back to the pan and take it off the heat. Let the legs warm through in the sauce for another 3 to 4 minutes. Then scoop the grapes onto deep plates and top with the quail legs. Drizzle with the remaining sauce. Serve hot. Enjoy!