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8 Quail [cut up]
1 c Flour
1/2 c Peanut oil
2 cn Cream of chicken soup
2 cn Cream of celery soup
2 cn Chicken broth
1/2 c White wine [dry]
2 White onions [thinly sliced]
2 Bay leaves
1/3 c Parmesan cheese
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.
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