Quail with chestnuts

Recipe: Quail stuffed with chestnuts


Quail recipe with chestnuts for end-of-year meals. Here is a recipe for stuffed quail, I flambéed them with brandy, the flesh was very tasty. Easy cooking with this recipe, quails are poultry that cook quite quickly, they must not dry out reduce the cooking time to prevent them from drying out. Quail with chestnuts for a main course that is not too hearty, but above all not very expensive. At home we love these little ladies, with their plump thighs, one quail per person is enough if you have taken the option of stuffing them, here the chestnuts will flavor the white meat of the quails. The flambé will enhance the sauce and it becomes a festive dish. However, we find these little critters all year round, the ideal is to find a breeder and you will gain in quality.

Recipe ingredients:

  • Quail recipe with chestnuts: for 4 people
  • 4 quails
  • 400 g of chestnuts
  • 1 small Swiss
  • 1/2 bunch of parsley
  • 2 shallots
  • 1 slice of white bread
  • 50 g of frozen or fresh porcini mushrooms
  • 15 cl of white wine
  • 4 tablespoons of cognac
  • 2 tablespoons of acacia honey
  • 30g butter
  • 2 tablespoons of olive oil


  1. Split the chestnuts with the tip of a sharp knife.
  2. Boil the chestnuts for 15 minutes from the first broth.
  3. Remove the skins when the chestnuts are lukewarm.
  4. Rinse and dry the parsley with absorbent paper.
  5. Peel the shallots.
  6. Slice the parsley with the shallots very finely.
  7. Soak the sandwich bread with 2 tablespoons of white wine.
  8. Mix the chestnuts with the white bread and the parsley.
  9. Stuff the quails with the chestnut mixture.
  10. Sew up the quails with food thread.
  11. Cut the rest of the chestnuts in 4.
  12. Mix the rest of the honey with the white wine.
  13. Brush the quails with the honey preparation.
  14. Heat the cast iron casserole dish with the butter and oil.
  15. Roast the quails in very hot fat.
  16. Flambé with the cognac.
  17. Pour in the rest of the honey and white wine.
  18. Cook over low heat for 15 minutes.

Preparation time: 35 minute (s)
Cooking time: 15 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Quail with chestnuts

My favorite wine for this recipe: Red Pauillac Cépage Cabernet franc, cabernet sauvignon, Merlot
Temperature between 16 ° and 17 °

Cook the chestnuts Mixer Stuff the quails Tie up the quails Sear the quails Cook in the sauce Reduce the sauce

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