Slow Cooker Quail

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 `til birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.

Slow Cooker Quail printer friendly version located here.
Click Back to return.