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Le Chaudron recipe
Caille rôtie au raisin
Roast quail with grapes
⏱ 45 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8quail
300 g (11 oz)green grapes
50 g (2 oz)butter
200 ml (¾ cup)dry white wine
2shallots, chopped
4 slicessmoked bacon
- 8 quail
- 300 g (11 oz) green grapes
- 50 g (2 oz) butter
- 200 ml (¾ cup) dry white wine
- 2 shallots, chopped
- 4 slices smoked bacon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wrap each quail in half a slice of bacon and tie with string.
- Brown in butter for 6 minutes, turning.
- Roast at 200°C (400°F) for 15 minutes.
- Cook the shallots in the pan, then deglaze with the white wine.
- Add the grapes and cook 5 minutes.
- Spoon the grape sauce over the quail and serve hot with mashed or sautéed potatoes.
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