Quail New Orleans
|Quail||14 Ounce, skinned (4 Pieces, About 3 1/2 Ounces Each)|
|Enriched all purpose flour||1 Teaspoon|
|Olive oil||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Shallots||1 Tablespoon, finely chopped|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Tomatoes||2 Medium, blanched, peeled, seeded, and chopped|
|White wine||4 Fluid Ounce|
|Chicken broth||1⁄4 Cup (4 tbs)|
1 Tie the wings of each quail to body and tie legs together, using a butcher's twine.
2 In a large plastic bag, add flour, salt, and pepper.
3 Place 1 quail at a time in the bag and shake to coat.
4 In a 10-inch skillet, add oil and heat.
5 Add quail to the skillet and brown from all the sides.Set aside on a plate.
6 In the same skillet, add the shallots and saute for 1 minute.
7 Add in the mushrooms and saute for another 1 minute.
8 Stir in tomatoes, wine, and broth and bring to a boil.
9 Return quail to the skillet and lower the heat.
10 Cover and cook for 20 to 25 minutes, until tender.
11 Serve hot.