Yield: 3 servings
Measure | Ingredient |
---|---|
6 eaches | Quail; cleaned |
½ teaspoon | Salt |
½ teaspoon | Pepper |
⅓ cup | All-purpose flour |
\N \N | Vegetable oil |
2½ cup | Chicken broth |
¼ teaspoon | Ground cinnamon |
½ teaspoon | Poultry seasoning |
1 tablespoon | Plus 1 tsp molasses |
1 clove | Garlic; pressed |
1 teaspoon | Lemon juice |
4 mediums | Carrots; cut into 2-inch pieces |
2 eaches | Stalks celery; cut into 2\" pieces |
¼ pounds | Fresh mushrooms |
2 eaches | Green onions |
½ cup | Dry sherry |
Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a large, heavy skillet. Remove quail, and drain off oil; return quail to skillet. Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover, and cook 30 minutes. Add remaining ingredients; cover and cook 30 additional minutes. Yield: 3 servings.
Recipe from October, 1982"Southern Living" Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-08-95