Broiled Quail with Caper Sauce

Ingredients:

8 quail
3/4 cup of melted butter
1 tsp onion powder
1 tsp garlic powder
salt & pepper
2 cups chicken broth
1 cup white wine
1 4 oz. jar of capers, drained
3 tsp balsamic vinegar
1 tsp cornstarch mixed with 2 tsp water

Directions:

Preheat oven on broil (500 degrees). Lay your quail flat, skin side up in broiling pan. Melt butter over low heat.  Stir in spices until mixed well. Pour seasoned butter evenly over quail. I use the pre-marinated quail that come 4 to a package and I usually make 2 packages to feed 4 people because there is not very much meat on one quail. Before you put the quail in the oven start your sauce because it does not take long for the quail to cook.  Combine broth, wine, vinegar and capers.  Bring to boil and then reduce to medium.  Continue to boil about ten minutes, then reduce to low for about 5 minutes.  At this point it should be reduced to about half of the liquid that you started with.  Cover and remove from heat.  If you put your quail in the oven about the same time that your sauce comes to its first boil that will time it about right to be ready at the same time.  Or you can make your sauce ahead of time and reheat it. Broil quail for about 15 minutes until it starts to get golden.  Remove from oven. Return caper sauce to high heat.  As soon as it starts to boil pour in cornstarch/water mixture and whisk constantly until sauce thickens 1-2 minutes.  Pour sauce over quail and serve.  I serve this with cornbread stuffing and peas with mushrooms. Enjoy!