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Ingredients

• 1 cup hearty dry red wine, such as Zinfandel
• 1 cup fresh orange juice
• 1/4 cup chopped shallot
• 1 Tbs. chopped fresh rosemary
• Zest of 1 orange
• 1/4 cup olive oil
• 4 quail, butterflied by the butcher
• Salt and freshly ground pepper, to taste
• 3 cups chicken broth, preferably homemade
• 1/2 tsp. cornstarch dissolved in 1 Tbs. water
• 3 Tbs. unsalted butter

Description

When Cooking With Wine, Crisp, Slightly Acidic Whites, Such As Sauvignon Blanc Or Pinot Grigio, Are Generally Better Choices Than Full-bodied, Oaky Chardonnays Because They Balance Out The Rich Flavors Of Butter Or Olive Oil. Red Wines Should Be Hearty&md

Williams-Sonoma