Southern Living FEBRUARY 1999
Combine first 3 ingredients; dredge quail in mixture, reserving remaining mixture.
Brown quail in hot oil in a heavy skillet over medium-high heat; drain quail on paper towels, reserving 2 tablespoons drippings in pan.
Whisk reserved flour mixture into reserved drippings; cook over medium heat 3 minutes or until dark brown. Whisk in 2 cups water until smooth. Add quail; reduce heat, and simmer, stirring occasionally, 20 minutes or until quail is done. Serve with potatoes.
Chicken Smothered in Gravy: Substitute 8 chicken legs or thighs.
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