📝 About This Recipe
A jewel of French gastronomy, Caille aux Raisins is a sophisticated dish that perfectly balances the delicate, gamey notes of quail with the honeyed sweetness of fresh grapes. Traditionally served in the autumn during the grape harvest, this dish showcases the 'suc d'or' (golden juices) created when poultry is pan-roasted to perfection. It is a masterpiece of textures, featuring crispy golden skin, succulent meat, and a silken sauce enriched with a touch of Cognac.
🥗 Ingredients
Main Ingredients
- 8 pieces Whole Quails (cleaned, patted dry, and trussed)
- to taste Salt and freshly ground black pepper
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Olive Oil
The Grapes and Aromatics
- 1.5 cups Muscat or Thompson Seedless Grapes (peeled if skins are thick)
- 2 pieces Shallots (finely minced)
- 3 sprigs Fresh Thyme
The Deglazing and Sauce
- 1/4 cup Cognac or Brandy (high quality)
- 1/2 cup Dry White Wine (such as Chardonnay or Sauvignon Blanc)
- 1/2 cup Chicken or Game Stock (preferably homemade)
- 2 tablespoons Heavy Cream (optional, for a richer finish)
- 1 teaspoon Lemon Juice (to brighten the sauce)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Season the quails generously inside and out with salt and black pepper.
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2
In a large, heavy-bottomed ovenproof skillet or cocotte, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat.
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3
Once the butter is foaming, place the quails in the pan. Brown them on all sides until they develop a deep golden-brown color, about 2-3 minutes per side. Do not crowd the pan; work in batches if necessary.
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4
Remove the quails from the pan and set them aside on a plate. Lower the heat to medium and add the minced shallots to the remaining fat.
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5
Sauté the shallots for 2 minutes until translucent and soft, being careful not to burn them.
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6
Deglaze the pan with the Cognac. If using a gas stove, you can carefully flambé it; otherwise, let it bubble and scrape the bottom of the pan to release the flavorful browned bits (fond).
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7
Add the white wine and let it reduce by half, then pour in the stock and add the thyme sprigs.
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8
Return the quails to the skillet, breast-side up. Transfer the skillet to the preheated oven.
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9
Roast for 12-15 minutes. The quails are done when the juices run clear or a meat thermometer registers 160°F (71°C) at the thickest part of the thigh.
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10
Five minutes before the quails are finished, add the fresh grapes to the pan so they warm through and just begin to burst.
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11
Remove the skillet from the oven. Transfer the quails and grapes to a warm serving platter and tent loosely with foil to rest for 5 minutes.
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12
Place the skillet back on the stovetop over medium-high heat. Whisk in the remaining tablespoon of butter and the heavy cream (if using) to thicken the sauce slightly. Add the lemon juice.
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13
Taste the sauce and adjust seasoning. Pour the glossy sauce over the quails and grapes just before serving.
💡 Chef's Tips
For the best flavor, use Muscat grapes; their floral aroma is the traditional pairing for this dish. If you have the time, peel the grapes—it adds an incredible level of refinement to the texture. Be careful not to overcook the quail; because they are small, they can dry out quickly. Aim for a slightly rosy hue near the bone. Trussing the quails (tying the legs together) ensures they cook evenly and look elegant on the plate. Always let the meat rest; this allows the juices to redistribute, ensuring every bite is succulent.
🍽️ Serving Suggestions
Serve with a side of creamy potato purée or wild rice to soak up the exquisite sauce. Pair with a glass of chilled Demi-Sec Vouvray or a light-bodied Pinot Noir from Burgundy. Accompany with sautéed haricots verts with toasted almonds for a touch of crunch. A garnish of fresh chervil or parsley adds a beautiful pop of green to the golden dish. Serve on pre-warmed plates to keep the delicate quail meat at the perfect temperature.