Caille au Raisin (Quail with Grapes)
Caille au Raisin is a classic French dish featuring roasted quail with a sweet and tangy grape sauce. A delightful combination of flavors that’s perfect for a special occasion.
Nutrition
Calories: 280cal
Carbohydrate: 15g
Protein: 25g
Fat: 12g
Cholesterol: – -mg
Sodium: 200mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 4 quails, cleaned and patted dry
- 2 tablespoons (30ml) olive oil
- 1 cup (240ml) seedless grapes
- 1/2 cup (120ml) dry white wine
- 1/2 cup (120ml) chicken broth
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the quails with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the quails on all sides until golden brown, about 3-4 minutes per side. Remove the quails and set aside.
- In the same skillet, add the grapes and sauté for 2-3 minutes until they begin to soften.
- Pour in the white wine and chicken broth. Stir in the honey and thyme. Bring to a simmer.
- Return the quails to the skillet. Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the quails are cooked through.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
- Tip: Serve with roasted vegetables or a fresh salad for a complete meal.