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Honey Roasted Quails With Chestnuts For Christmas

Updated on September 17, 2016
Honey Roasted Quails With Chestnuts
Honey Roasted Quails With Chestnuts

For A Stunning Thanksgiving, Christmas Or New Year Dinner, Try This Honey Roasted Quails With Chestnuts Recipe

This recipe of honey roasted quails is quite easy, but the result is stunning and absolutely delicious. I discovered this recipe a few years ago in France. My mother in law prepare these roasted quails for Christmas almost every year. It's a delicious recipe, very unique and I am sharing it with you.

We use fresh quails (I never tried with frozen quails, but frozen ones should do the trick if you can't find fresh ones). The easiest way to deal with quails is to have your butcher clean them. Then you only have to cook them. No struggle to make them nice and clean.

Count 2 quails per guest. The recipe is for 4 people, you can adapt it. By the way, mom in law and myself cook a lot "au pif" as they say in France. It means that we don't measure everything.... but for you I took time to lay down everything so the result will be close to the real thing.

If you don't have Armagnac, use Brandy.

Photo: Nathalie Roy / Fanfreluche

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 4


  • 8 quails
  • 1 large onions
  • 6 Tablespoon Honey (enough to cover all your quails)
  • Some Butter and oil
  • 1/2 Cup Golden Raisins
  • 1 large can of chestnuts ( about 20 ounces drained)
  • A nice sweet white wine (Loupiac or Cadillac are good choice). You'll need about half a cup
  • Some Armagnac (2 or 3 tablespoon)
  • 2 cups chicken stock
  • 4 tablespoon of full fat cream
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red)

Creuset rhymes with quality and longevity. They are well worth the price. This is what I use for my recipe here.

2008 Chateau Segur du Cros Loupiac 375 mL
2008 Chateau Segur du Cros Loupiac 375 mL

Loupiac is a very sweet white wine, perfect for this recipe



  1. Cover your quails in honey, set aside
  2. In a large casserole (I prefer cast iron), brown your quails. You can't do them all at the same time, do 3 or 4 per batch. Make sure they are nice and brownish. About 2 minutes each side. Remove and set aside.
  3. Add more butter, a bit of oil and cook your onions until they are golden brown.
  4. Swill out the casserole with the wine. Add the Armagnac and stock. Bring to boil, then reduce the heat. Add the quails and simmer until the meat is done. About 25 minutes (depends a lot on the size).
  5. Remove the quails but leave the liquid in the casserole. Set the quails in a dish and keep them warm in your oven (set a low temp and cover your quails with aluminum paper). They need to be kept warm while you finish the sauce.
  6. Add the raisins and chestnuts to the casserole, let them simmer a minute or 2 until warm. Add the fresh cream, heat and you are ready to serve.
5 stars from 2 ratings of Honey Roasted Quails With Chestnuts Recipe
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The delicious sauceThe quails, roasted
The delicious sauce
The delicious sauce
The quails, roasted
The quails, roasted

© 2013 Nathalie Roy


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    • FanfrelucheHubs profile image

      Nathalie Roy 3 years ago from France (Canadian expat)

      Paul we usually serve them with more chestnuts and rice or potatoes.

    • Paul Ward profile image

      Paul 3 years ago from Liverpool, England

      Looks good what do you serve them with?

    • queenofbeauty profile image

      queenofbeauty 3 years ago

      This looks amazing. I am so going to try it out!!

    • profile image

      hobbity 4 years ago

      This looks really rich and delicious. I really love recipes with sweet and sticky honey. Yum.

    • Corrinna-Johnson profile image

      Corrinna Johnson 4 years ago from BC, Canada

      Sounds yummy! I have never had quail before, but they look delicious.

    • profile image

      tonyleather 4 years ago

      I have to be honest and say that I think quail are far more bother than they are worth, but each to his own I suppose!

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 4 years ago from Las Vegas, NV

      This sounds like a delicious recipe. The last time I had quail was as a little girl in Kentucky, and they were fresh because my brother-in-law shot them. Wish we'd had this recipe then, 'cause I didn't think they were very good because they were overdone! Even then, I knew the difference! :-) Thanks for sharing this yummy recipe. Well done, fanfreluche

    • FanfrelucheHubs profile image

      Nathalie Roy 4 years ago from France (Canadian expat)

      @Kylyssa: Yes Cornish hens will do too! You may need to cook them longer if you don't want to cut them in half.

    • Kylyssa profile image

      Kylyssa Shay 4 years ago from Overlooking a meadow near Grand Rapids, Michigan, USA

      They look delicious! I don't know if I can find quail in my area but the recipe seems like it would be lovely using Cornish hens, too, perhaps halved so they'd cook at a somewhat similar rate.

    • peterb6001 profile image

      Peter Badham 4 years ago from England

      That looks really tasty, will be trying this recipe. lovely and festive