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Quail with Grapes & Cilantro
Quail with grapes or cailles aux raisins, a classic French recipe!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 531 kcal
Ingredients
- 10 quail legs
- 2 handfuls white grapes
- ½ cup dry white wine (120 ml)
- ½ tsp dried thyme or herbs
- a handful fresh cilantro chopped
- 1 tbsp unsalted butter
- garlic powder
- a tiny pinch of caster sugar
- olive oil
- pepper
- salt
Instructions
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Transfer the quail legs, 2 tablespoons of olive oil and the dried herbs to a mixing bowl. Season with pepper and salt.
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Stir the quail legs well until they are coated on all sides with the seasoned olive oil. Put this in the fridge for half an hour. Pour olive oil in a large non-stick pan. Place it over medium-high heat. Once the oil is hot, add the quail legs.
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Fry the legs on one side for 4 to 5 minutes until golden. Then turn them over and lower the heat. Bake the legs for another 4 to 5 minutes.
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Then transfer them to a clean plate. Don’t wipe the pan clean but leave the flavorful oil and browned bits in it for the sauce. Add a fresh splash of olive oil to the pan together with the grapes (deseed them first if necessary). Season with a pinch of pepper, salt and a tiny pinch of garlic powder.
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Stir the grapes and let them simmer in the white wine for about 5 minutes until the wine has reduced by half. Then add the unsalted butter to the pan together with the chopped cilantro and the caster sugar.
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Stir well. Check the seasoning and add extra pepper, salt or sugar to taste.
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Add the baked quail legs back to the pan and take it off the heat. Let the legs warm through in the sauce for another 3 to 4 minutes. Then scoop the quail with grapes onto deep plates. Drizzle with the remaining sauce. Serve hot.
