Sauteed Quail With Raisins
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4quail, about ¼ pound each, split down back and opened
- Salt to taste if desired
- Freshly ground pepper to taste
- 4tablespoons butter
- 2tablespoons chopped shallots
- 2tablespoons Cognac
- ¼cup chicken broth
- 2cups seedless white grapes
Nutritional analysis per serving (2 servings)
754 calories; 48 grams fat; 21 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 42 grams protein; 1073 milligrams sodium
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.
Powered by
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