Recipe of Homemade Cailles en cocotte aux 2 raisins et au cognac

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, How to Prepare Super Quick Homemade Cailles en cocotte aux 2 raisins et au cognac. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cailles en cocotte aux 2 raisins et au cognac, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cailles en cocotte aux 2 raisins et au cognac delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cailles en cocotte aux 2 raisins et au cognac is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Cailles en cocotte aux 2 raisins et au cognac using 7 ingredients and 4 steps. Here is how you cook that.

Voici un classique de la cuisine française qui était sur ma liste depuis longtemps. Je la publie maintenant à la proches des fêtes car c'était vraiment un régal. Le plus dur dans cette recette c'est d'éplucher la peau des raisins et ensuite de la manger proprement sans les doigts :) Voir plus ici : https://www.leblogdecata.com/2017/12/cailles-en-cocotte-aux-2-raisins-et-au.html

Ingredients and spices that need to be Prepare to make Cailles en cocotte aux 2 raisins et au cognac:

1. 4 cailles d'Auvergne prêtes à cuire (Label rouge - vidées et nettoyées par chez votre volailler)
2. 1 grappe de raisin blanc
3. 60 g raisins secs blonds
4. 5 cl cognac
5. 80 g beurre
6. 1 cube de volaille
7. sel, poivre

Steps to make to make Cailles en cocotte aux 2 raisins et au cognac

1. Préparation: Faites macérer 15 min les raisins secs dans le cognac. Égouttez-les et réservez le jus. Salez, poivrez l’intérieur des cailles. Ajoutez-y une noisette de beurre puis répartissez-y les raisins secs. Ficelez-les.
2. Faites chauffer 30 g de beurre dans une cocotte et faites-y dorer les cailles sur toutes leurs faces 10 min environ. Quand elles sont dorées, poivrez et mouillez avec le fond de volaille dilué dans 20 cl d’eau et le cognac de macération des raisins. Couvrez et laissez cuire 30 min sur feu moyen
3. Plongez les grains de raisin 30 secondes dans de l’eau bouillante puis retirez la peau avec un petit couteau.
4. Remplacez les cailles de la cocote par les grains de raisin. Laissez-les chauffer en les tournant dans le jus de cuisson. Ajoutez une noisette de beurre et laissez-le fondre en remuant avec une cuillère en bois. Rectifiez l’assaisonnement. Servez le tout bien chaud. Vous pouvez les accompagner des haricots verts ou pommes de terre. Un délice !

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