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.

Yield: 4 servings (serving size: 2 quail and 1/3 cup sauce)

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)

Preparation

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.

Nutritional Information

Calories:

355 (29% from fat)

Fat:

11.6g (sat 3.1g,mono 4.4g,poly 2.6g)

Protein:

43.1g

Carbohydrate:

11.8g

Fiber:

0.7g

Cholesterol:

133mg

Iron:

8.7mg

Sodium:

636mg

Calcium:

34mg