Grilled Quail With Bacon

Chef: Terrance Littlejohn
Restaurant: La Hacienda, The Scottsdale Princess Res

Ingredients:
2 quail breasts or 1 chicken breast half
3 strips bacon, diced
1/4 cup white onion, diced
1 garlic clove, minced
1 tsp. sherry vinegar
1-1/2 tsp. honey
8 haricot verts (long, French green beans)
1/2 tsp. cilantro, chopped
Salt and pepper to taste

Instructions:
Marinate breasts in olive oil, garlic and cilantro for at least 2 hours. Grill on both sides until done.
Meanwhile, heat bacon in a sauté pan over medium heat and reder out the fat. Discard all but 1 teaspoon of the bacon fat. Add onions and sauté with the bacon until onions are translucent. Add garlic and saute for 1 more minute. Add sherry vinegar and reduce until it’s almost dry. Add honey and simmer until it thickens slightly. Add haricot verts, cilantro, salt and pepper and simmer for another minute. Serve with grilled quail or chicken breasts.