| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
Game, Poultry |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 8 |
|
Quail, skinned and trimmed of fat |
| 1/4 |
c |
All-purpose white flour |
|
|
Salt and freshly ground black pepper to taste |
| 1 |
tb |
Olive oil |
| 1 |
c |
Dry white wine |
| 2 |
|
Ripe tomatoes, peeled, seeded and finely chopped |
| 4 |
ts |
Chopped fresh sage |
INSTRUCTIONS
This sophisticated dish is deceptively simple to prepare. Two Cornish game
hens may be substituted for the quail. Skin and halve them before cooking,
and braise them for 35 to 40 minutes.
Tie quad legs together and tuck the wing tips under the bird. Combine
flour, 1/2 tsp. salt and 1/2 tsp. pepper in a shallow dish. Dredge the
quail in the flour mixture. Heat oil in a large nonstick skillet let over
medium-high heat and brown the birds well on all sides, for 5 to 6 minutes.
Pour off any fat.
Add wine, tomatoes and sage, and boil for 1 to 2 minutes. Reduce heat to
low, cover and cook, turning occasionally, until the birds are tender and
the juices run clear, about 20 minutes. Remove the birds to a warm platter.
Boil the sauce over medium-high heat until it thickens and is slightly
reduced, about 10 minutes. Season to taste with salt and pepper and nap the
quail with the sauce.
229 CALORIES PER SERVING: 23 G PROTEIN, 6 G FAT, 9 G CARBOHYDRATE; 94 MG
SODIUM; 67 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Posted by Stephen Ceideburg
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