Sauteed Quail With Raisins

• 4 quail, about 1/4 pound each, split down back and opened
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 tablespoons butter
• 2 tablespoons chopped shallots
• 2 tablespoons Cognac
• 1/4 cup chicken broth
• 2 cups seedless white grapes

1. Sprinkle quail on all sides with salt and pepper.
2. Heat half of butter in skillet, with lid, large enough to hold opened quail in one layer without crowding.
3. Add quail, breast side down, in skillet, and cook until golden brown on one side, about 2 minutes.
4. Cook about 1 minute on second side until golden.
5. Scatter shallots around quail and cook briefly, stirring.
6. Sprinkle with Cognac and add broth.
7. Cover and let simmer about 8 minutes.
8. Add grapes, cover and cook 2 minutes more.
9. Transfer quail to warm platter.
10. Let sauce cook down 2 minutes.
11. Swirl in remaining butter.
12. Return quail to sauce.
13. Heat sauce briefly and serve.

quail, salt, freshly ground pepper, butter, shallots, cognac, chicken broth, white grapes

Taken from cooking.nytimes.com/recipes/2984 (may not work)