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- 4 quail (about 1 pound total)
- 1 clove garlic, minced
- 1 tablespoon dried sage, crushed
- 1 tablespoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons canola or cooking oil
- 1/2 cup dry red or white wine
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 2,
- cal. (kcal) 514,
- Fat, total (g) 31,
- sat. fat (g) 8,
- carb. (g) 3,
- pro. (g) 43,
- vit. A (RE) 175,
- vit. C (mg) 15,
- sodium (mg) 422,
- calcium (mg) 81,
- iron (mg) 12,
- Lean Meat () 6,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet