Roasted Quail with Grape and Wine Ragout

Name: Roasted Quail with Grape and Wine Ragout
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8 pieces Quail; 500 g Seedless red grapes; 250 ml Dry red wine (e.g., Merlot); 250 ml Chicken broth; 2 large Large shallots, finely chopped; 2 cloves Garlic, minced; 4 sprigs Fresh thyme; 50 g Butter; 2 tbsp Olive oil; 1 tbsp All-purpose flour; null to taste Salt; null to taste Freshly ground black pepper

Difficulty

medium

Time

1h 5m

Price Category

expensive

Calories

Medium

This elegant roasted quail recipe is a perfect choice for a special occasion. Crispy roasted quail is enveloped in a rich, sweet and sour grape and wine ragout, with flavors enhanced by fresh thyme and finely chopped shallots. It's a truly sophisticated dish that is guaranteed to impress your guests, while filling your kitchen with wonderful aromas. Prepare this gourmet meal and enjoy the harmonious flavors!

Steps

Prepare and Sear Quail

Preheat your oven to 190°C (170°C for fan-assisted ovens). Season the quails generously with salt and pepper, inside and out. In a large, oven-safe skillet, heat the olive oil and half of the butter over medium-high heat. Sear the quails on all sides for 3-4 minutes until beautifully golden brown. Remove the quails from the skillet and set aside.

Prepare Ragout Base

In the same skillet with the remaining drippings, add the finely chopped shallots and sauté for 2-3 minutes until softened. Add the minced garlic and thyme sprigs, and cook for another 1 minute until fragrant. Sprinkle in the all-purpose flour, stir well, and cook for 1 minute.

Cook Ragout and Roast Quail

Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then reduce the heat. Add the grapes and the remaining butter. Return the seared quails to the ragout in the skillet. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the quails are cooked through and the ragout has thickened. Let it rest for a few minutes before serving.

	Per 100g	Per Serving 250g
Calories	280 kcal	700 kcal
Protein	25g	62.5g
Fat	18g	45g
Carbohydrate	5g	12.5g
Fiber	1g	2.5g
Sugar	3g	7.5g

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poultry

roasted

for guests

main course

tender

International

autumn

Hot

Roasted Quail with Grape and Wine Ragout

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare and Sear Quail

Prepare Ragout Base

Cook Ragout and Roast Quail

Extra Tips

► Sear the quails thoroughly on all sides to achieve a beautiful golden-brown crust, which adds depth of flavor to the dish.

► Don't overcook the grapes in the ragout; they should remain slightly firm to add texture to the dish.

► Serve with creamy polenta, mashed potatoes, or a light green salad to complement the rich flavors.

Nutrition