-
1
Wash quail and pat dry with paper towels.
-
2
Lightly season each bird with salt, pepper, garlic powder, and seasoning salt.
-
3
Cover and efrigerate for at least 2 hours.
-
4
Pour flour into a gallon plastic bag.
-
5
Taking 2 quail at a time, put them in the flour and shake off excess.
-
6
Preheat the oven to 325 degrees F.
-
7
Next, fry the quail in a pan or Dutch oven.
-
8
You'll want to fill your cooking pan 1/2 way full with oil and heat to 350 degrees F. Fry until lightly brown, approximately 8 to 10 minutes.
-
9
Place the birds in a baking dish as they are removed from the oil.
-
10
Pour the chicken broth around quail, but do not pour it directly on top of the birds.
-
11
Broth should come 1/3 up the side of the bird.
-
12
You may need more than 16 ounces of broth depending on the size of your quail.
-
13
Pour wine around the birds.
-
14
Cover the dish with foil and bake for about 35 minutes.
-
15
Remove foil and cook for another 5 to 10 minutes.
-
16
Note: A viewer, who may not be a professional cook, provided this recipe.
-
17
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
