Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c white grapes (to make 1/4 to
- 1/3 cu; p grape juice)
2 ts salt
1/2 ts freshly ground black pepper
1 ts dried thyme leaves
8 qt split and flattened
1/2 c (1 stick) unsalted butter
1/2 c virginia ham, cut into 2 by
-1/4 inc; h matchsticks

First, make the fresh white grape juice. Crush the cup of grapes in a
pestle, then put through a sieve or vegetable mill to extract the juice, or
use a potato ricer. Combine the salt, pepper, and thyme, crushing the thyme
with your fingertips. Sprinkle both sides of the birds with the
seasonings. Melt the butter in a large skillet over medium heat until it
foams and just begins to brown. Add the quail, skin-side down. Sprinkle
with ham, cover and cook for 3 to 4 minutes, until the skin is golden
brown. Turn the birds and continue cooking, covered, until the juices run
clear, about 4 minutes longer. Take the pan from the heat and let the quail
rest, covered, for about 10 minutes. Arrange the quail on a platter and
sprinkle the ham from the pan over them. Pour the fat from the pan. Add the
grape juice (you can also use water, if you prefer), and bring to a boil.
Cook for 1 minute, scraping the browned bits from the bottom to deglaze the
pan. Pour over the quail and serve.

,N0^00000

-----

Browse by categories