Side Pannel
Smothered Quail
Ingredients List
- 6 Quail; cleaned
- Salt to taste
- Black pepper to taste
- 5 tb Butter
- 3 tb Flour; all-purpose
- 2 1/2 c Chicken broth; boiling
- 1 ts Worcestershire sauce
- Juice from 1/2 a lemon
Directions
Preheat the oven to 325 degrees.
Sprinkle each quail inside and out with salt and pepper.
Heat the butter in a skillet, preferably of black cast iron, and when it is
quite hot, add the quail. Brown the birds on all sides, turning
occasionally to brown evenly, about 5 minutes.
Transfer the quail to a platter. Sprinkle the fat in the skillet with
flour. Cook, stirring, until the flour takes on a hazelnut color. Add the
broth, stirring rapidly with a wire whisk until the sauce is thickened and
smooth. Add the Worcestershire sauce and lemon juice. Return the quail to
the skillet and turn them in the sauce. Cover with a tight-fitting lid.
Place in the oven and bake 45 minutes or longer, or until the quail are
thoroughly tender.
Sprinkle each quail inside and out with salt and pepper.
Heat the butter in a skillet, preferably of black cast iron, and when it is
quite hot, add the quail. Brown the birds on all sides, turning
occasionally to brown evenly, about 5 minutes.
Transfer the quail to a platter. Sprinkle the fat in the skillet with
flour. Cook, stirring, until the flour takes on a hazelnut color. Add the
broth, stirring rapidly with a wire whisk until the sauce is thickened and
smooth. Add the Worcestershire sauce and lemon juice. Return the quail to
the skillet and turn them in the sauce. Cover with a tight-fitting lid.
Place in the oven and bake 45 minutes or longer, or until the quail are
thoroughly tender.
Tweet