Recipe from Better Homes and Gardens
These small succulent birds are perfect for special dinners. Prep time is only 15 minutes!
Servings: Makes 2 servings.
Prep Time: 15 mins
Total Time: 55 mins
4quail (about 1 pound total)see savings
1 clovegarlic, mincedsee savings
1 tablespoondried sage, crushedsee savings
1 tablespoondried rosemary, crushedsee savings
1/4 teaspoonsaltsee savings
1/4 teaspoonfreshly ground peppersee savings
2 teaspoonscanola or cooking oilsee savings
1/2 cupdry red or white winesee savings
Split each quail lengthwise along the backbone using kitchen shears; spread quail open. Rub the outside of each quail with the garlic. Combine the sage, rosemary, salt, and pepper in a pie plate or shallow dish. Roll each quail in the mixture, pressing to make the rub adhere.
Heat oil in a 10-inch nonstick skillet over medium-high heat; tilt the pan to distribute it evenly. Brown the quail about 4 minutes per side; carefully drain and discard any remaining oil.
Reduce heat to low. Pour the wine over the birds, scraping the bottom of the pan to loosen any browned bits. Simmer, covered, about 30 minutes or until quail are tender. Transfer the quail to plates. Boil juices gently, uncovered, for 1 to 2 minutes, if necessary, to thicken just slightly. Pour the pan juices over quail. Makes 2 servings.
6 meat, 2 fat.
Per serving: Calories 514, Total Fat 31 g, Saturated Fat 8 g, Sodium 422 mg, Carbohydrate 3 g, Fiber 0 g, Protein 43 g. Daily Values: Vitamin A 17%, Vitamin C 25%, Calcium 8%, Iron 65%. Exchanges: Lean Meat 6, Fat 2. Percent Daily Values are based on a 2,000 calorie diet