Quail With Grapes And Grappa

• 1 1/2 cups seedless green grapes
• 8 (4-ounce) quail, skinned
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 (1-inch) rosemary sprigs
• 8 (1-inch) thyme sprigs
• 2 teaspoons olive oil
• 1 1/4 cups fat-free, less-sodium chicken broth, divided
• 1/4 cup finely chopped prosciutto (about 1 ounce)
• 3 tablespoons grappa (Italian brandy) or cognac
• 1 1/2 tablespoons minced shallots
• Whole rosemary sprigs (optional)
• Whole thyme sprigs (optional)

1. Cut 1/2 cup grapes in half lengthwise.
2. Sprinkle quail with salt and pepper. Place 1 (1-inch) rosemary sprig and 1 (1-inch) thyme sprig into cavity of each quail.
3. Heat oil in a large nonstick skillet over medium-high heat. Add quail; cook 3 minutes on each side or until browned. Arrange quail, breast sides up, in pan; add 1/2 cup broth. Partially cover, reduce heat to medium-low, and cook 25 minutes or until done. Place quail on a platter; cover loosely with foil.
4. Add 1/4 cup broth, prosciutto, grappa, and shallots to pan; cook over medium-high heat 1 1/2 minutes or until shallots are tender, scraping pan to loosen browned bits. Stir in 1/2 cup broth and whole and halved grapes; cook 2 minutes or until grapes are thoroughly heated. Pour grape mixture over quail; garnish with whole rosemary and thyme sprigs, if desired.

green grapes, quail, salt, black pepper, rosemary sprigs, thyme, olive oil, chicken broth, grappa, shallots, rosemary sprigs, thyme

Taken from www.myrecipes.com/recipe/quail-with-grapes-grappa (may not work)