Quail In Herbed Wine Sauce

• 6 quail
• 6 Tbsp. butter or olive oil
• 1 clove garlic, crushed
• 1 onion, chopped
• 1/2 lb. mushrooms (whole)
• 1 bay leaf
• 1 carrot, cut in rings
• 1/4 tsp. thyme
• 1 Tbsp. chopped parsley
• 1 c. white wine
• 1 c. consomme or chicken broth
• salt and pepper to taste
• 1/2 tsp. sugar (if wine is dry)
• flour

1. Rub quails with salt, pepper and garlic.
2. Roll in flour and brown in butter in a Dutch oven or chicken fryer.
3. Add the liquids slowly and then add the remaining ingredients.
4. Let come to a boil on top of the stove; cover and transfer to a 350u0b0 oven and cook for 1 hour.
5. Taste the gravy and add more salt, pepper and wine, if necessary.
6. Place quail on a warm platter, garnish with extra chopped parsley and serve the sauce separately.

quail, butter, clove garlic, onion, mushrooms, bay leaf, carrot, thyme, parsley, white wine, chicken broth, salt, sugar, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294510 (may not work)