Ingredients

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

Cooking Instructions

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 crock pot 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 minutes more… Serve over rice or noodles…
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)