Quail with Grapes and Grappa

Ingredients

• 0.5 teaspoon pepper black
• 1.3 cups less-sodium chicken broth fat-free divided
• 3 tablespoons grappa italian ( brandy)
• 1.5 cups grapes green seedless
• 2 teaspoons olive oil 
• 1 ounce pancetta finely chopped
• 4 ounce quail 
• 8 sprigs rosemary (1-inch)
• 0.5 teaspoon salt 
• 1.5 tablespoons shallots minced
• 8 sprigs thyme leaves (1-inch)

Equipment

• frying pan
• aluminum foil

Directions

1. Cut 1/2 cup grapes in half lengthwise.
2. Sprinkle quail with salt and pepper.
3. Place 1 (1-inch) rosemary sprig and 1 (1-inch) thyme sprig into cavity of each quail.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. 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.
6. Place quail on a platter; cover loosely with foil.
7. 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.
8. Pour grape mixture over quail; garnish with whole rosemary and thyme sprigs, if desired.