Bacon-Wrapped Quail With Grape Sauce

• 4 None whole quails, necks discarded
• 1 None lemon, 1/2 cut into 4 wedges, 1/2 juiced
• 2 tbsp butter
• 4 slices bacon
• 1/3 cup muscat
• 9 oz green beans
• 1/2 cup chicken stock
• 5 oz fresh muscatel grapes, halved

1. Preheat oven to 400u0b0F.
2. Stuff quails with lemon wedges and butter. Tuck legs along bodies, wrapping tightly with a slice of bacon to secure.
3. Arrange quails in a large Dutch oven or medium roasting pan. Drizzle with 1 tbsp muscat and lemon juice. Roast for 25 mins, or until quails are browned and cooked through. Remove quails from dish and cover to keep warm.
4. Meanwhile, boil, steam or microwave green beans until tender then drain. Cover to keep warm.
5. Place Dutch oven with pan juices over medium-high heat. Add remaining muscat and stock. Stir until sauce boils and reduces to about 1/2 cup. Add grapes and stir until heated through. Arrange green beans on a serving platter and top with quails. Serve with grape sauce.

whole quails, lemon, butter, bacon, muscat, green beans, chicken stock, grapes

Taken from recipes-plus.com/api/v2.0/recipes/37774 (may not work)