Holiday BirdsThis Recipe is Great Any Time of the Year.

1. 1

   Rub the birds all over with oil and salt.

2. 2

   Place them in a bag, and shake to coat with flour.

3. 3

   Brown the birds in the bacon drippings, in batches if necessary, in a large, heavy (preferably cast-iron) skillet over medium-high heat, about 5 minutes, turning as needed for even browning.

4. 4

   Remove the birds to a platter and stir the onions and mushrooms into the pan drippings.

5. 5

   Stirring constantly, cook for 1 minute.

6. 6

   Return the birds to the skillet.

7. 7

   Add the wine.

8. 8

   Cover, reduce the heat to low, and cook until the juices run clear when the birds are pricked with a fork, about 20 minutes, adding more wine if necessary.

9. 9

   (Another method is to bake the birds in a heavy skillet with an ovenproof handle and covered in a 350-degree oven for almost 20 minutes.)

10. 10

    Stir in the cream, and cook on the stove top until slightly thickened, about 2 minutes, turning the birds to coat evenly.

11. 11

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.