Quail with Portobello

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.

4 quail halved

1 Portobello cap, thinly sliced

1 tsp. Rosemary, chopped

¼ cup brandy or cognac

1/3 cup chicken broth

16 fresh cherries (optional)

                                                                                                Serves 4

  1. Season quail with salt, pepper, olive oil and rosemary and let marinate for about 1 hour.
  2. In a hot skillet drizzled with olive oil, brown quail on both sides, and then remove and set aside.
  3. In same pan add about 1 tbsp olive oil and Portobello. Stir and cook until mushrooms begin to soften.
  4. Return quail to pan. I like to add fresh cherries at this point (whole or pitted).
  5. Remove pan from stove and add brandy. Return to stove to FIRE IT UP! Careful!!
  6. When flame has subsided, add chicken broth. Reduce and season.
  7. Finish with a little butter, taste, season and serve.

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