Smothered Quail
Posted by Ben | Under Lick The Plate Clean Recipes, Main Dish Monday Apr 13, 2009Being raised in Immokalee, I have eaten my fair share of fowl. Quail was always a treat. Suppose my favorite version of quail is found at Commanders Palace in New Orleans… but that recipe is lengthy and complicated. But, this recipe is easy and truly Southern.
Ben
Smothered Quail
6 quail
6 tablespoons butter
3 tablespoons self-rising flour
2 cups chicken broth
1/2 cup sherry
Salt and pepper to taste
Wash and season quail with salt and pepper as desired. Melt butter in a heavy skillet and brown quail.
Remove quail from butter and place in a deep baking dish. Add flour to butter in skillet and stir well. Slowly add chicken broth and sherry, blend well with a wire whisk. Add salt and pepper to taste.
Bring sauce to a boil, remove from stove and pour over quail. Cover and bake at 350 degrees for 1 hour or until quails stick tender.
This recipe can be found in the South Carolina Farm Bureau cookbook.
