Quails Casserole with Grapes and Cognac

Ingredients:

• 4 whole quails, deboned and cut into smaller pieces
• 1 cup seedless grapes, sliced in half
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup cognac or brandy
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 375F (190C).
2. Season quails with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Add quails and cook for 4-5 minutes on each side or until golden brown. Remove quails from the pot and set aside.
4. Melt butter in the same pot, add onion and garlic, and sauté for 2-3 minutes or until softened.
5. Add flour and stir well to combine.
6. Gradually pour in chicken broth and whisk until smooth.
7. Add cognac and cook for another minute to let the alcohol evaporate.
8. Return quails to the pot and add grapes.
9. Bring everything to a simmer, cover the pot and transfer it to the preheated oven.
10. Bake for 30-35 minutes or until quails are cooked through.
11. Remove from the oven, stir in heavy cream and salt and pepper to taste.
12. Serve hot.

Verdict:

This quails casserole with the sweetness of grapes and the kick of cognac is a divine combination. The sauce is velvety, and the quails come out juicy and tender. This dish is perfect for a fancy dinner party or a date night.

Serving Suggestions:

Serve it over a bed of wild rice, couscous, or mashed potatoes, and sprinkle with some chopped fresh parsley. Add a side of roasted vegetables, like carrots or asparagus, for a complete and elegant meal. Don’t forget a good bottle of red wine to elevate the experience.