Quail with Grapes and Grappa
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.
More From Cooking Light
- Calories: 355
- Calories from fat: 29%
- Fat: 11.6g
- Saturated fat: 3.1g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 2.6g
- Protein: 43.1g
- Carbohydrate: 11.8g
- Fiber: 0.7g
- Cholesterol: 133mg
- Iron: 8.7mg
- Sodium: 636mg
- Calcium: 34mg
- 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)
- 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.
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