Quail in Orange Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1/2 cup all-purpose flour | 1 teaspoon seasoned salt | 1/4 teaspoon pepper |
| 8 quail, cleaned | 1/2 cup vegetable oil | 1/2 cup chopped onion |
| 1/2 green pepper, chopped | 2 cloves garlic, minced | 1 carrot, scraped and sliced |
| 1 cup canned diluted chicken broth | 1 cup Chablis or other dry white wine | 1 tablespoon grated orange rind |
| 1 teaspoon Worcestershire sauce | sour cream (optional) | |
| 1 | Combine flour, salt, and pepper. Dredge quail in flour mixture; brown in hot oil in a large skillet. Remove quail to a 13x9x2-inch baking dish, reserving drippings in skillet. |
| 2 | Saute onion, green pepper, and garlic in drippings in skillet until tender. Add carrot, chicken broth, and wine, stirring well. Cover and simmer 15 minutes. Strain sauce, discarding vegetables. Pour sauce over quail. Sprinkle orange rind and Worcestershire sauce over quail. Cover and bake at 350 for 45 minutes. Turn off oven; leave quail in oven 30 minutes. Serve quail with a dollop of sour cream, if desired. |