Quail with grapes or cailles aux raisins, a classic French recipe!
Transfer the quail legs, 2 tablespoons of olive oil and the dried herbs to a mixing bowl. Season with pepper and salt.
Stir the grapes and let them simmer in the white wine for about 5 minutes until the wine has reduced by half. Then add the unsalted butter to the pan together with the chopped cilantro and the caster sugar.
Stir well. Check the seasoning and add extra pepper, salt or sugar to taste.