Quail with Grapes & Cilantro

1:00:00

Quail with grapes or cailles aux raisins, a classic French recipe and a most surprising flavor combination!

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Ingredients
- Serves 2 +
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10 Quail Legs
2 handful Green Grapes
1/2 cup Dry White Wine
1/2 teaspoon Dried Thyme
1 tablespoon Unsalted Butter
to taste Garlic Powder
2 tablespoon Olive Oil
to taste Salt
to taste Olive Oil
Directions HIDE IMAGES
STEP 1
Transfer Quail Legs (10) to a mixing bowl and add Olive Oil (2 tablespoon) and Dried Thyme (1/2 teaspoon). Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).
STEP 2
Stir the quail legs well until they are coated on all sides with the seasoned olive oil. Put the bowl in the fridge for 30 minutes to marinate.
STEP 3
Then pour a good splash of Olive Oil (to taste) in a large non-stick frying pan and place it over medium-high heat. Once the oil is hot, add the quail legs to it.
STEP 4
Fry the legs on one side for 4 to 5 minutes until golden. Then turn them over and lower the heat a little.
STEP 5
Bake the legs for another 4 to 5 minutes.
STEP 6
Then remove them from the pan and place them on a clean plate. Add a fresh splash of olive oil to the pan together with Green Grapes (2 handful). Season with a pinch of Ground Black Pepper (to taste), Salt (to taste) and a tiny pinch of Garlic Powder (to taste).
STEP 7
Stir the grapes and let them simmer in the Dry White Wine (1/2 cup) until the wine has reduced by half. Then add the Unsalted Butter (1 tablespoon) to the pan together with the chopped Fresh Cilantro (1 handful) and a tiny pinch of Caster Sugar (to taste).
STEP 8
Stir well and check the seasoning of the sauce. Add extra pepper, salt or sugar to taste if necessary.
STEP 9
Then 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 grapes onto deep plates and top with the quail legs. Drizzle with the remaining sauce. Serve hot. Enjoy!
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