📝 About This Recipe
This elegant dish is a celebration of the harvest, drawing inspiration from the rustic hunting lodges of Southern France. The delicate, succulent meat of the quail is perfectly balanced by the tart-sweet burst of roasted grapes and the sophisticated acidity of a verjus-based reduction. It is a luxurious, slow-cooked masterpiece that transforms humble game birds into a centerpiece worthy of the finest dinner party.
🥗 Ingredients
The Quail
- 8 pieces Whole Quail (semi-boneless if possible, patted dry)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil
The Aromatics & Braising Liquid
- 3 large Shallots (finely minced)
- 3 tablespoons Unsalted Butter (divided)
- 4 sprigs Fresh Thyme
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1/4 cup Verjus (or white balsamic vinegar as a substitute)
- 1 cup Chicken Stock (high-quality or homemade)
The Grapes & Garnish
- 2 cups Red Seedless Grapes (left on small stems for presentation)
- 1/2 cup Concord Grapes (optional, for intense color and flavor)
- 1 tablespoon Honey (wildflower or clover)
- 2 tablespoons Fresh Chives (minced for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Pat the quail thoroughly dry with paper towels to ensure a crisp, golden skin during searing.
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2
Season the quail generously inside and out with kosher salt and freshly cracked black pepper. Tie the legs together with kitchen twine (trussing) for a more uniform shape and even cooking.
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3
In a large, heavy-bottomed Dutch oven or oven-proof skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
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4
Working in batches to avoid crowding, sear the quail until golden brown on all sides, about 3-4 minutes per side. Remove the birds and set aside on a plate.
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5
Reduce the heat to medium. Add the minced shallots to the remaining fat in the pan and sauté until translucent and fragrant, about 3 minutes.
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6
Deglaze the pan with the white wine and verjus, scraping up the browned bits (fond) from the bottom of the pan with a wooden spoon.
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7
Stir in the chicken stock, honey, and thyme sprigs. Bring the liquid to a gentle simmer.
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8
Return the quail to the pan, breast-side up. Arrange the grape clusters around the birds, nestling them into the liquid.
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9
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 20-25 minutes, or until the quail is tender and the internal temperature reaches 160°F (71°C).
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10
Carefully remove the quail and the grape clusters from the pan and place them on a warm serving platter. Tent loosely with foil to keep warm.
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11
Place the pan back on the stovetop over high heat. Boil the braising liquid for 5-7 minutes until it reduces by half and coats the back of a spoon.
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12
Whisk in the remaining 2 tablespoons of cold butter to create a glossy, velvet-like sauce. Taste and adjust seasoning with salt or a drop more honey if needed.
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13
Discard the thyme sprigs. Pour the rich grape reduction over the quail and garnish with fresh chives before serving.
💡 Chef's Tips
Always pat the quail dry; moisture is the enemy of a good sear. If you cannot find verjus, a mix of 3 parts white grape juice and 1 part lemon juice works beautifully. Don't overcook the quail; because they are small, they can dry out quickly if left in the oven too long. Try to use grapes with different colors or sizes for a more visually stunning presentation. If the sauce is too thin, a small cornstarch slurry can be used, though the butter reduction method is more traditional.
🍽️ Serving Suggestions
Serve alongside a creamy parsnip purée to soak up the delicious sauce. A side of wild rice pilaf with toasted almonds adds a wonderful textural contrast. Pair with a chilled glass of Viognier or a light-bodied Pinot Noir. For a rustic touch, serve with thick slices of toasted sourdough rubbed with a clove of garlic. A simple arugula salad with a lemon vinaigrette provides a refreshing bite against the rich braise.