Stuffed Quail roasted with Grape and Cognac
- 2 Quails Farci from Olivierâ€™s
- 3 tablespoons grapeseed oil
- 3 tablespoons Cognac
- 1 cup chicken stock (get chicken bone from Olivierâ€™s for homemade or low sodium)
- 1 pound seedless green and red grapes, halved
- Salt and pepper
Mix the oil with 1 tablespoon with 1 tablespoon of the Cognac, and salt and pepper. Rub well all over the hens in a dish, and set aside half an hour to marinate. Heat the oven to 450 degrees F
Heat a roasting pan on the stovetop over medium-high heat, and brown the quail well on all sides, about 10 minutes total. Spoon out any excess oil from the pan, and transfer the quails to the oven to finish cooking, about 25 minutes or meat thermometer reach to 160 degrees F for internal stuffing
Transfer the quail to a serving platter, and cover with foil to keep warm. Pour the fat off the pan, and discard. Over medium-high heat, add the remaining 2 tablespoons Cognac to the pan and carefully light it.
When the flames die out, add the stock and boil to reduce by about half. Reduce the heat to low, add the grapes, and heat for about 3 minutes to warm through and barely soften them. Pour the sauce and the grapes over the quail, and serve.