SAUTEED QUAIL WITH RAISINS

Sauteed Quail With Raisins image

Provided by Craig Claiborne

Time 20m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 quail, about 1/4 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
1/4 cup chicken broth
2 cups seedless white grapes

Steps:

Sprinkle quail on all sides with salt and pepper.
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.
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.
Transfer quail to warm platter. Let sauce cook down 2 minutes. Swirl in remaining butter. Return quail to sauce. Heat sauce briefly and serve.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 48 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 22 grams, Sodium 1069 milligrams, Sugar 25 grams, TransFat 1 gram