Photograph of the finished Cailles aux raisins

France · Chim cút áp chảo nho tươi

Cailles aux raisins

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Quail Quail 12
  • Photograph of Fresh grapes Fresh grapes 800 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Cognac Cognac 140 ml
  • Photograph of White wine White wine 320 ml
  • Photograph of Shallots Shallots 1.6
  • Photograph of Dried thyme leaves Dried thyme leaves 12 g
  • Photograph of Bread Bread 160 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Salt Salt 20 g

Method

  1. 1 Tie the quail's legs close to its body to help it maintain its shape when pan-frying.
  2. 2 Pan-fry the chicken in butter for 3 minutes on each side until the skin is golden brown.
  3. 3 Pour in the cognac and ignite it until the alcohol burns completely within 20 seconds.
  4. 4 Add white wine, red onion, and thyme, then simmer covered for 15 minutes.
  5. 5 Peel the fresh grapes and add them to the pot during the last 5 minutes; adding them too early will cause them to become mushy and the sauce to turn too sour.
  6. 6 Beat cold butter into the sauce on the stovetop, then pour it over the bird and serve with toasted bread.

With an appliance

  • Air fryer 45 min

    Replace step 4: steam in a saucepan at 190 degrees for 14 minutes; cook the grape sauce separately on the stovetop and pour it over the dish when serving.

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