- 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)
- calories 355
- caloriesfromfat 29 %
- fat 11.6 g
- satfat 3.1 g
- monofat 4.4 g
- polyfat 2.6 g
- protein 43.1 g
- carbohydrate 11.8 g
- fiber 0.7 g
- cholesterol 133 mg
- iron 8.7 mg
- sodium 636 mg
- calcium 34 mg
How to Make It
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.