4 quails

1 apple, cored and chopped

1 pound green grapes

3 small shallots, peeled, sliced

1 tablespoon rosemary, chopped

½ cup cranberries, chopped

2 tablespoons extra virgin olive oil

2 garlic cloves, chopped

4 rosemary springs, chopped

½ cup chicken stock

A pinch of sea salt

Black pepper to taste


Pat dry quail, season with sea salt and pepper and leave to one side. In a bowl, mix cranberries with chopped rosemary, apple, shallots, olive oil, garlic, salt, and pepper to taste. Stuff quail with this mix, and tie with cooking twine. Spread half of the grapes in a baking dish with quail on top, spread the rest of the grapes and pour chicken stock at the end. Place everything in the oven at 425 degrees F and bake for 1 hour. Divide between plates and serve with baked grapes on the side.


Fat: 11.2 g

Carbs: 30 g

Protein: 25 g

Total Calories:  292 Calories


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