Quail Wash, dry, lightly rub with salt and pepper. In every place of rosemary and thyme. Heat the oil in a large skillet and perezharte quail on both sides for about 3 minutes. Place the bird in a deep frying pan breast up, pour 1/2 stack. broth, cover with a lid and cook over medium heat for about an hour. Ready Put quail, cover with foil and set aside.
Half of the grapes cut in half. In a frying pan, which stewed quail, pour the remaining broth, chopped prosciutto (can substitute bacon), brandy and shallots, cook over medium heat. When the onion is translucent, add the grapes pan and simmer for about 3 minutes.
Quails arrange on plates (2 birds per person), pour grape sauce, garnish with sprigs of rosemary. As a side dish you can submit a steamed green beans, string beans or rice.