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Quail with Grapes and Armagnac

Quail with Grapes and Armagnac

Prep time: 50 minServes: 4

Pairs with

The quail's delicate flavour and the fruity sweetness of the grapes match an elegant light red — Burgundy Volnay or Sancerre rouge.

Ingredients

  • 8 quail, trussed
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 300 g red grapes, halved
  • 3 tbsp Armagnac
  • 200 ml chicken stock
  • 100 ml cream
  • 2 thyme sprigs
  • Salt and black pepper

Method

  1. 1Preheat the oven to 200 °C. Season the quail. Brown in butter and oil in an ovenproof pan, 2 minutes per side.
  2. 2Transfer to the oven for 12–15 minutes. Place on a warm plate.
  3. 3On the stove: pour Armagnac into the pan and flambé. Add grapes, stock and thyme. Cook for 5 minutes. Add cream and reduce for 3 minutes. Season.
  4. 4Serve the quail with the grape sauce and a simple frisée salad.