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Ingredients
4 quail, about ¼ pound each, split down back and opened
Salt to taste if desired
Freshly ground pepper to taste
4 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons Cognac
¼ cup chicken broth
2 cups seedless white grapes
Nutritional analysis per serving (2 servings)
31 grams carbs; 234 milligrams cholesterol; 797 calories; 16 grams monosaturated fat; 8 grams polyunsaturated fat; 22 grams saturated fat; 51 grams fat; 2 grams fiber; 1085 milligrams sodium; 47 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle quail on all sides with salt and pepper.
- Step 2
Heat half of butter in skillet, with lid, large enough to hold opened quail in one layer without crowding. Add quail, breast side down, in skillet, and cook until golden brown on one side, about 2 minutes. Cook about 1 minute on second side until golden.
- Step 3
Scatter shallots around quail and cook briefly, stirring. Sprinkle with Cognac and add broth. Cover and let simmer about 8 minutes. Add grapes, cover and cook 2 minutes more.
- Step 4
Transfer quail to warm platter. Let sauce cook down 2 minutes. Swirl in remaining butter. Return quail to sauce. Heat sauce briefly and serve.
Private Notes