Quail with Grapes

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.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 682
• Protein: 65 g
• Carbs: 15 g
• Fat: 38 g

Ingredients

• 4 piece Whole quail ( cleaned )
• 250 g Chasselas grape ( stemmed )
• 50 g Salted butter ( cubed )
• 2 piece Shallot ( finely chopped )
• 100 ml Dry white wine
• 4 piece Thyme ( fresh sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Chicken stock ( prepared )

Instructions

1. Seasoning

   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. Browning

   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. Deglazing and garnish

   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. Simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Reheat gently covered to avoid drying out the meat.