01-14-2006, 06:29 PM
6 quail, cleaned
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup all-purpose flour
Vegetable oil
2 1/2 cups chicken broth
1/4 tsp ground cinnamon
1/2 tsp poultry seasoning
1 tbsp plus 1 tsp. molasses
1 clove garlic, pressed
1 tsp lemon juice
4 med. carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1/4 lb. fresh mushrooms
2 green onions
1/2 cup dry sherry
Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a larg, 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. Yields: 3 servings.
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup all-purpose flour
Vegetable oil
2 1/2 cups chicken broth
1/4 tsp ground cinnamon
1/2 tsp poultry seasoning
1 tbsp plus 1 tsp. molasses
1 clove garlic, pressed
1 tsp lemon juice
4 med. carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1/4 lb. fresh mushrooms
2 green onions
1/2 cup dry sherry
Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a larg, 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. Yields: 3 servings.