Quail with Grapes and Grappa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A moist cooking technique keeps these lean birds from drying out. Grappa is an Italian liquor distilled from grape pressings left over after winemaking; cognac is a good substitute. Use red and green grapes for an attractive presentation. Serve with steamed green beans and wild rice tossed with toasted hazelnuts. Ingredients:
1 1/2 cups seedless green grapes |
8 (4-ounce) quail, skinned |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
8 (1-inch) rosemary sprigs |
8 (1-inch) thyme sprigs |
2 teaspoons olive oil |
1 1/4 cups fat-free, less-sodium chicken broth, divided |
1/4 cup finely chopped prosciutto (about 1 ounce) |
3 tablespoons grappa (italian brandy) or cognac |
1 1/2 tablespoons minced shallots |
whole rosemary sprigs (optional) |
whole thyme sprigs (optional) |
Directions:
1. Cut 1/2 cup grapes in half lengthwise.
2. Sprinkle quail with salt and pepper. Place 1 (1-inch) rosemary sprig and 1 (1-inch) thyme sprig into cavity of each quail.
3. 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.
4. 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.
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