Quail with Shallot Gravy

• 8 (4-ounce) whole quail, dressed and breasts boned
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups unbleached all-purpose flour
• 1 tablespoon poultry seasoning
• 2 tablespoons vegetable oil, or more if needed
• 1 cup sliced white mushrooms
• 3 shallots, chopped
• 1 tablespoon chopped garlic
• 1 cup whole milk
• 3/4 cup chicken or vegetable broth
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme

1. In a large bowl, toss the quail with the Worcestershire sauce, sherry, salt, and pepper.
2. In a shallow bowl, combine the flour and poultry seasoning.
3. One at a time, dredge the quail in the flour, shaking to remove any excess.
4. Reserve the extra flour.
5. Heat the oil in a large skillet.
6. Fry the quail in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side.
7. Remove from the pan and drain on paper towels.
8. Reserve 1 tablespoon fat in the pan with the browned bits.
9. (If the drippings are too dark, wipe out the pan and add 1 tablespoon vegetable oil instead.)
10. Add the mushrooms, shallots, and garlic and cook over medium-high heat until soft, about 4 minutes.
11. Add 1 1/2 tablespoons of the reserved flour and cook, stirring, for 2 minutes.
12. Pour in the milk and broth and cook, stirring constantly, until thickened, 5 to 6 minutes.
13. Add the parsley and thyme and cook for 1 minute.
14. Remove from the heat.
15. Place the quail on a platter and spoon the gravy on top.

quail, worcestershire sauce, sherry, salt, freshly ground black pepper, flour, poultry seasoning, vegetable oil, white mushrooms, shallots, garlic, milk, chicken, parsley, thyme

Taken from www.epicurious.com/recipes/food/views/quail-with-shallot-gravy-378030 (may not work)