Quail with Grapes
Ingredients
- 4 pcWhole quail (cleaned)
- 250 gChasselas grape (stemmed)
- 50 gSalted butter (cubed)
- 2 pcShallot (finely chopped)
- 100 mlDry white wine
- 4 pcThyme (fresh sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 mlChicken stock (prepared)
Method
Golden-skinned quails with meat that falls off the bone, surrounded by juicy grapes and a short, glossy sauce. The aroma of browned butter and reduced white wine defines this classic dish.
- 1
Season the inside and outside of the quails with salt and pepper. Slip a small knob of butter and a sprig of thyme into each carcass.
- 2
In a casserole dish, heat the remaining butter with a dash of oil. When the butter is foamy, add the quails. Brown them on all sides until the skin is crispy and golden.
- 3
Add the chopped shallots around the quails. Let them become translucent without burning. Deglaze with white wine, then pour in the chicken stock. Scrape the bottom with a spatula to release the juices. Add the fresh grapes.
- 4
Cover and simmer over low heat. The sauce should reduce until it coats the back of a spoon. The grapes should be hot but remain whole.
Frequently asked questions
How do you get this dish right?
- Baste the quails frequently with their juices during cooking to keep them moist.
- Do not peel the grapes; the skin adds structure to the sauce.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently covered to avoid drying out the meat.
