Stuffed quail braised in white wine & leeks

Classic French cuisine with a refined touch: boneless quail stuffed with apple, raisins, and Calvados, gently braised in a creamy white wine sauce with leeks, thyme, and a hint of citrus. Elegant, balanced, and ideal with white wine.

Poultry Category

45 MIN Prep time

60 MIN Cook time

4 people Servings

Ingredients

Quail, ready to cook and ideally already boned by the butcher, 4 pieces
Parma ham (or alternatively Black Forest ham), 8 slices

Filling:
Apple, peeled and finely diced, 1 piece
Raisins, 40 g
Calvados, 40 ml
Orange zest (ideally organic orange), finely grated, ½ tsp
Butter, 20 g

Sauce & Braising:
Leeks, 2 stalks
Shallots, 2 pieces
Noilly Prat (or dry French vermouth), 80 ml
Dry white wine, 150 ml
Poultry stock, 250 ml
Cream, 150 ml
Thyme, 3 sprigs
Bay leaf, 1 leaf
clarified butter (or neutral oil as a substitute)
Salt
White pepper or very mild black pepper
Freshly squeezed lemon juice (a few drops)
Fresh parsley, very finely chopped

Sommelier's tip: This dish calls for dry white wine for cooking. The wine is first reduced together with Noilly Prat and then forms the base of the creamy sauce. Please do not use cooking wine. The sauce will reduce and concentrate – the quality of the wine remains crucial. Ideally, cook with the same white wine that you will later drink with the dish.

≈ 610 kcal per serving

Stuffed quail braised in white wine & leeks

Preparation

Prepare filling

Raisins in the Calvados at least30 minutesmarinate.

Melt butter in a small pan, briefly sauté the diced apples until translucent. Add the raisins and Calvados and simmer gently. Remove from the heat, stir in the orange zest and let cool.

stuffing and preparing quail

Lightly salt the inside of the boneless quail and loosely stuff them.

Wrap each quail with two slices of ham, ensuring the breast and legs are protected.

Fry the quail

Heat clarified butter in a wide braising pot. Brown the quail all over.softFry until the ham has taken on a light color. Remove and keep warm.

Prepare the sauce

Finely chop the shallots and slice the leek into thin rings. Sauté both slowly in the cooking fat without browning.

Deglaze with Noilly Prat and reduce significantly. Add white wine, reduce again, then stir in chicken stock and cream. Add thyme and bay leaf.

Gently simmer

Return the quail to the sauce. Cover and cook until...very low temperatureapprox.45–60 minutesGently simmer – the sauce should not boil, but only steep.

final

Remove the bay leaf and thyme. Season the sauce with salt and a very small amount of pepper.

Witha few drops of lemon juiceAdd freshness.

Arrange the quail and serve withvery finely chopped parsleysprinkle.

Why this wine?

The calm structure and fine depth of Louré support the creamy sauce and blend elegantly with the fruity filling and the ham wrapping of the quail.

Good to know

Tips & insights

Lightly salt the boned quail inside before filling and do not pack the stuffing too firmly, so it does not escape during cooking.
Cook the apple-and-raisin filling briefly with Calvados and let it cool before it goes into the quail.
Wrap the quail in ham and sear them seam-side down, so the wrapping stays closed.
Braise only gently in white wine and stock, so the delicate meat stays juicy.
Round off the sauce at the end with a few drops of lemon juice, which keeps the cream fresh.

Frequently Asked Questions

Which wine pairs with stuffed quail?

The Louré. Its calm structure and fine depth carry the creamy sauce and blend elegantly with the fruity filling and the ham wrapping of the quail. For a lighter touch, choose the Caprice, whose lively acidity lifts the apple, Calvados and cream.

Can I bone the quail myself?

Yes, with a small, sharp knife you carefully release the backbone and breastbones. It is more convenient to order the quail already boned from the butcher. Boned, they can be filled evenly and cook more reliably, without the stuffing escaping.

How do the quail stay juicy?

Quail are lean and cook quickly, so they should only be braised gently. The ham wrapping protects the meat and keeps it moist. Hold the liquid just below the boiling point and take the quail out as soon as they are cooked but still juicy.

What side dish goes with it?

The braised leek from the recipe and a potato purée take up the creamy sauce well. Bread dumplings or wild rice also suit the fruity filling. Keep the side dish calm, so the quail and the interplay of apple, Calvados and cream stay in the foreground.

The wine to pair