Roasted Quail with Grapes and Chestnuts

Name: Roasted Quail with Grapes and Chestnuts
Cuisine: European, British
Ingredients: 8 whole (6-oz) quail; Sea salt to taste; Freshly ground black pepper; ¼ c peanut oil; 1 T unsalted butter, softened; 2 T unsalted butter; 1 carrot, finely chopped; 1 onion, finely chopped; 3 sprigs fresh thyme; ½ c Cognac; 2 c chicken stock; ½ c crème fraîche; 6 oz green grapes; 18 roasted chestnuts (from 7¼-oz jar)