8 quail, cut up.
1 cup of flour.
½ cup of peanut oil.
2 cans of cream of chicken soup.
2 cans of cream of celery soup.
2 cans of chicken broth.
½ cup of dry white wine.
2 white onions, thinly sliced.
2 bay leaves.
1/3 cup of Parmesan cheese.
Rice or noodles, cooked, to serve with.
Rinse the quail and pat dry inside and out. Season with salt and black pepper to taste. Coat with flour.
In a skillet, brown it in hot peanut oil.
Combine the quail with the soups, broth, wine, sliced onions, and bay leaves in a crock pot and cook on HIGH for 4 hours and then reduce heat to LOW for 7-8 hours or until the quail are tender.
Remove the bay leaves add the cheese and cook for 30 minutes more.
Serve over rice or noodles.
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