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Recipe Summary

Yield:
2 to 3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients; dredge quail in mixture, reserving remaining mixture.

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  • 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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