This is another very easy dish to prepare; a light dish with rich flavors. You can serve one quail per person as an appetizer or two quail per person as a main course.
1 Portobello cap, thinly sliced
1 tsp. Rosemary, chopped
¼ cup brandy or cognac
1/3 cup chicken broth
16 fresh cherries (optional)
- Season quail with salt, pepper, olive oil and rosemary and let marinate for about 1 hour.
- In a hot skillet drizzled with olive oil, brown quail on both sides, and then remove and set aside.
- In same pan add about 1 tbsp olive oil and Portobello. Stir and cook until mushrooms begin to soften.
- Return quail to pan. I like to add fresh cherries at this point (whole or pitted).
- Remove pan from stove and add brandy. Return to stove to FIRE IT UP! Careful!!
- When flame has subsided, add chicken broth. Reduce and season.
- Finish with a little butter, taste, season and serve.