Atlanta Falcons Crock Pot Quail

• 8 quail, cut up
• 1 cup flour
• 1/2 cup peanut oil
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (10 1/2 ounce) cans cream of celery soup
• 2 (10 1/2 ounce) cans chicken broth
• 1/2 cup white wine, dry
• 2 white onions, thinly sliced
• 2 bay leaves
• 1/3 cup parmesan cheese

1. Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour.
2. Brown in hot peanut oil in a skillet.
3. 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.
4. Remove bay leaves add the cheese and cook for 30 min more.
5. Serve over rice or noodles.

quail, flour, peanut oil, cream of chicken soup, cream of celery soup, chicken broth, white wine, white onions, bay leaves, parmesan cheese

Taken from www.food.com/recipe/atlanta-falcons-crock-pot-quail-73170 (may not work)