Directions:
- Cut 1/2 cup grapes in half lengthwise.
- Sprinkle quail with salt and pepper. Place 1 (1-inch) rosemary sprig and 1 (1-inch) thyme sprig into cavity of each quail.
- Heat oil in a large nonstick skillet over medium-high heat. Add quail; cook 3 minutes on each side or until browned. Arrange quail, breast sides up, in pan; add 1/2 cup broth. Partially cover, reduce heat to medium-low, and cook 25 minutes or until done. Place quail on a platter; cover loosely with foil.
- Add 1/4 cup broth, prosciutto, grappa, and shallots to pan; cook over medium-high heat 1 1/2 minutes or until shallots are tender, scraping pan to loosen browned bits. Stir in 1/2 cup broth and whole and halved grapes; cook 2 minutes or until grapes are thoroughly heated. Pour grape mixture over quail; garnish with whole rosemary and thyme sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.73 Kcal (1071 kJ) | ||
| Calories from fat | 87.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 15% | |
|---|---|---|---|
| Cholesterol | 48.05mg | 16% | |
| Sodium | 662.82mg | 28% | |
| Potassium | 447.6mg | 10% | |
| Total Carbs | 13.44g | 4% | |
| Sugars | 11.07g | 44% | |
| Dietary Fiber | 0.85g | 3% | |
| Protein | 21.55g | 43% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 3.9mg | 22% | |
| Calcium | 73.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.36 Kcal (500 kJ) | ||
| Calories from fat | 40.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 15% | |
|---|---|---|---|
| Cholesterol | 22.43mg | 16% | |
| Sodium | 309.37mg | 28% | |
| Potassium | 208.92mg | 10% | |
| Total Carbs | 6.27g | 4% | |
| Sugars | 5.17g | 44% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 10.06g | 43% | |
| Vitamin C | 2.9mg | 11% | |
| Iron | 1.8mg | 22% | |
| Calcium | 34.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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