Crockpot Quail
Ingredients
- 8 Quails [cut up]
- 1 C. Flour
- 1/2 C. Peanut oil
- 2 cans Cream of chicken soup
- 2 cans Cream of celery soup
- 2 cans Chicken broth
- 1/2 C. White wine [dry]
- 2 White onions [thinly sliced]
- 2 Bay leaves
- 1/3 C. Parmesan cheese
Directions
Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or until birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.
