Quails With White Grapes Recipe

Gather ’round, food explorers, because we’re about to dive into a dish that transforms quail into a symphony of flavors, all thanks to the magical combination of white wine, grapes, and a hint of thyme.

My recipe for Quails with White Grapes is one of my favorites. First of all, succulence is a word that applies perfectly to the dish.

You start, of course, with the key ingredient: the quail. Each bird is seasoned with salt and freshly ground black pepper before being seared in a mixture of olive oil and unsalted butter.

Some dry white wine and a touch of chicken stock help form the really tasty sauce. Then comes the big part of the dish: seedless, sweet white grapes.

They somehow fit perfectly in this dish, both flavor-wise and texturally. The sauce gets louder with a hint of fresh thyme and a splash of heavy cream as it finishes.

Quails With White Grapes Recipe Ingredients

• Quails: Lean protein source, low in saturated fats.
• White Grapes: Naturally sweet, high in antioxidants.
• Olive Oil: Monounsaturated fats, heart-healthy.
• Shallots: Mild flavor, rich in vitamins A and C.
• White Wine: Adds acidity; enhances flavor and aroma.
• Thyme: Aromatic herb, contains beneficial compounds.
• Heavy Cream: Adds richness, creamy texture.

Quails With White Grapes Recipe Ingredient Quantities

• 4 quails (about 5-6 ounces each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup white wine (preferably dry)
• 1 cup chicken stock
• 1 cup seedless white grapes, halved
• 1 tablespoon fresh thyme leaves
• 1/4 cup heavy cream
• Chopped fresh parsley, for garnish (optional)

How to Make this Quails With White Grapes Recipe

1. Set your oven to 400°F (200°C) to warm up. Salt and pepper the quails to your taste. The author clearly states what is to be done to prepare for the next steps of the recipe.

2. In a large oven-safe skillet, warm the olive oil over medium-high heat. Add the quails and sear them on all sides, about 2-3 minutes per side. Take the quails out of the skillet and set them aside.

3. In the same skillet, reduce heat to medium and add the butter. Once melted, add the shallots and garlic, and sauté until the shallots are translucent.

4. Add the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes to reduce slightly.

5. Combine the chicken stock with grapes. Bring to a simmer and stir in the fresh thyme.

6. Reintroduce the quails to the pan, garnishing them with the grape and wine reduction.

7. Move the skillet into the oven that has been heated to the desired temperature and roast there for, say, 15 to 20 minutes. You want to check the quail for doneness; the way we test it is to see if the juices run clear.

8. Keep the quails warm after removing them from the skillet. Return the skillet to the stove, and place it over medium heat.

9. Incorporate the whipped cream into the sauce and allow it to bubble gently until it has thickened slightly and is ready to serve. Give it a taste and make any necessary adjustments to the seasoning.

10. Accompany the quails with a sauce made of grape and cream, and finish, if you wish, with a sprinkling of fresh parsley.

Quails With White Grapes Recipe Equipment Needed

1. Oven
2. Oven-safe skillet
3. Stove
4. Measuring spoons
5. Measuring cups
6. Knife
7. Cutting board
8. Spatula or tongs
9. Wooden spoon or spatula
10. Serving platter or plates

FAQ

• Can I use another type of bird instead of quail?Indeed, Cornish hens can be used in place of quail, but cooking times must be adjusted because the hens are larger.
• Can I use red grapes instead of white grapes?Though white grapes are favored for their color and gentle sweetness, red grapes can also do the trick if you have them on hand.
• What type of wine should I use?To go along with the dish’s flavors, use a dry, white wine. Here are some good options:

  Sauvignon Blanc
  Pinot Grigio
  Verdicchio
  Gavi
  Soave
  Vinho Verde
  Chablis

• Is there a non-alcoholic substitute for white wine in the recipe?An equal amount of chicken stock can be used instead of white wine, with a tablespoon of white wine vinegar or lemon juice added to restore the needed acidity.
• Can I prepare this dish in advance?Yes, the dish can be prepared up to the final step before the addition of grapes and cream. It can then be reheated and finished just prior to serving.
• How should I store leftovers?Leftovers can be stored in the fridge for up to 2 days. Place them in an airtight container, then reheat gently on the stovetop, adding a splash of stock if needed.
• What sides go well with this dish?Accompany the quails with roasted vegetables, garlic mashed potatoes, or a simple salad of greens, and you have a complete meal. Quail versura: a recipe by the food writer and chef Judith Jones (2010).

Quails With White Grapes Recipe Substitutions and Variations

Canola oil or sunflower oil can be used as a substitute for olive oil.
Butter without salt: Use ghee or margarine.
Mild onions or leeks can be used as alternatives to shallots.
White wine: Replace with chicken broth mixed with a splash of white wine vinegar or lemon juice.
Cream: You can use coconut milk or half-and-half instead. Both give a distinctive flavor.

Pro Tips

1. Sear with Care: When searing the quails, ensure the skillet is hot enough before adding them. A proper sear not only locks in flavor but also creates a beautiful golden crust that adds texture to the dish.