Cailles aux raisins

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.