📝 About This Recipe
A timeless masterpiece of French bistro cooking, Cailles aux Raisins marries the delicate, gamey sweetness of quail with the burst of juicy, roasted grapes. This dish celebrates the harvest season, utilizing a rich reduction of Cognac and poultry stock to create a silky sauce that clings to the golden-brown skin. It is an elegant, sophisticated entrée that promises a luxurious dining experience with every tender bite.
🥗 Ingredients
The Quail
- 8 pieces Whole Quails (cleaned, patted dry, and at room temperature)
- 3 tablespoons Unsalted Butter (softened)
- 1 teaspoon Kosher Salt (more to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
- 4 sprigs Fresh Thyme
The Grapes and Aromatics
- 2 cups Muscat or Seedless Red Grapes (removed from stems)
- 2 pieces Shallots (finely minced)
- 1 tablespoon Extra Virgin Olive Oil
- 2 ounces Bacon or Pancetta (diced into small lardons)
The Deglazing Sauce
- 1/4 cup Cognac or Brandy (high quality)
- 1/2 cup Dry White Wine (such as Chardonnay or Sauvignon Blanc)
- 1/2 cup Dark Chicken or Quail Stock (low sodium)
- 1 tablespoon Cold Unsalted Butter (cubed, for finishing the sauce)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Thoroughly pat the quails dry with paper towels; moisture is the enemy of a golden, crispy skin.
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2
Season the cavity of each quail with a pinch of salt and pepper. Truss the birds by tying the legs together with kitchen twine to ensure even cooking.
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3
Rub the outside of the quails with 2 tablespoons of softened butter and season generously with salt and pepper.
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4
In a large, oven-proof skillet or shallow Dutch oven, heat the olive oil and remaining tablespoon of butter over medium-high heat.
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5
Add the bacon lardons to the skillet and sauté for 3-4 minutes until they begin to render their fat and turn golden brown.
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6
Increase heat to high and sear the quails in the skillet, breast side down first, for about 2-3 minutes per side until beautifully browned. Work in batches if necessary to avoid crowding.
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7
Remove the quails temporarily to a plate. Add the minced shallots to the skillet and sauté for 1 minute until translucent.
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8
Return the quails to the skillet, breast side up. Scatter the grapes and thyme sprigs around the birds.
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9
Transfer the skillet to the preheated oven. Roast for 12-15 minutes. The quails are done when the juices run clear and an instant-read thermometer reaches 160°F (71°C).
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10
Carefully remove the quails and the grapes from the skillet and place them on a warm serving platter. Tent loosely with foil to rest.
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11
Place the skillet back on the stovetop over medium-high heat. Pour in the Cognac (be careful of the flame) and scrape the bottom of the pan to release the flavorful browned bits (fond).
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12
Add the white wine and chicken stock. Boil the liquid until it reduces by half and starts to look syrupy, about 5-7 minutes.
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13
Whisk in the cold butter cubes one at a time to emulsify the sauce, then add the lemon juice and any juices that have collected on the quail platter.
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14
Taste the sauce and adjust seasoning with salt and pepper. Pour the hot sauce and grapes over the rested quails and serve immediately.
💡 Chef's Tips
Use a high-quality Cognac; since the sauce reduces significantly, the flavor profile of the spirit will be very prominent. If you can find them, use Muscat grapes for their floral aroma, but any small, sweet seedless red grape will work beautifully. Do not overcook the quail; because they are so small, they can dry out quickly. Check them at the 12-minute mark. Resting the birds for at least 5 minutes is crucial to ensure the juices redistribute through the delicate meat. If you prefer a thicker sauce, you can whisk in a teaspoon of cornstarch dissolved in water during the reduction phase.
🍽️ Serving Suggestions
Serve alongside a creamy celery root purée or classic mashed potatoes to soak up the exquisite sauce. A side of buttered haricots verts with toasted almonds provides a lovely crunch and color contrast. Pair with a medium-bodied French Pinot Noir or a slightly chilled Beaujolais Cru. For a starch, toasted brioche points or wild rice pilaf complement the autumnal flavors perfectly. Garnish with a final sprinkle of fresh chervil or parsley for a pop of brightness.