✦ Featured
Le Chaudron recipe
Cailles farcies aux raisins
Stuffed quail with grapes
⏱ 75 minServes 4Hard360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8quail
150 g (5 oz)sausage meat
100 g (3½ oz)fresh grapes
50 ml (3½ tbsp)cognac
200 ml (¾ cup)chicken stock base
8thin slices bacon
40 g (1½ oz)butter
- 8 quail
- 150 g (5 oz) sausage meat
- 100 g (3½ oz) fresh grapes
- 50 ml (3½ tbsp) cognac
- 200 ml (¾ cup) chicken stock base
- 8 thin slices bacon
- 40 g (1½ oz) butter
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
- Mix the sausage meat with half the grapes and a splash of cognac.
- Stuff each quail, truss and wrap in a slice of bacon.
- Brown the quail in a buttered flameproof dish for 5 minutes, turning.
- Roast at 200 °C (400 °F) for 25 minutes, basting regularly.
- Deglaze with cognac and chicken stock, add the remaining grapes and reduce.
- Spoon the sauce over the quail and serve.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.