Recipe Match for Nebbiolo

• 8 boneless quail
• 1 cup olive oil
• 1 teaspoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh rosemary
• 1 clove garlic, finely chopped
• Salt and white pepper to taste
• 1 cup Cabernet Sauvignon
• 1 cup dried Bing cherries
• 1 small shallot, finely chopped
• 1 teaspoon butter
• 1 1/2 to 2 cups unsalted chicken broth

1. Cut the quail in half lengthwise. In a large bowl, mix the olive oil, herbs, garlic and a generous dash of white pepper with a whisk, and marinate the quail in this mixture for 4 to 6 hours.

2. In a separate bowl, soak the cherries in the Cabernet Sauvignon for at least 15 minutes or until the cherries soften. Strain the wine into a measuring cup, and add enough wine to make 1 cup.

3. Remove the quail from the marinade and let the excess drip off. In a skillet over high heat, brown them in the oil clinging to them, about 2 1/2 minutes, sprinkling them lightly with salt and pepper and turning them to brown them evenly. Set them aside, and discard the oil from the pan.

4. In the same pan, combine the chopped shallots, butter and the strained wine. Boil the mixture until it reduces in volume to 1/2 cup. Add 1 1/2 cups of the chicken broth, and let it boil until it reduces to 1/2 cup. Add the quail to the sauce, reduce the heat to a simmer, and let them cook slowly for 8 minutes.

5. Add the cherries to the pan. Let them simmer for 2 minutes. (Add more broth if the mixture gets too thick or threatens to become dry.) Taste for seasoning.

6. Serve the quail and the sauce with risotto or polenta. Serves 8 as an appetizer or small course in the context of a large menu, 4 as a normal main course.

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