Quail Skillet

In 'Quick-Fix Southern' by Rebecca Lang

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Pour the vegetable oil to a depth of 1/4 inch in a 13-inch skillet with a lid.
  • Heat over medium heat until a pinch of flour sizzles when sprinkled in (about 4 minutes).
  • Meanwhile, combine the flour, oregano, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl.
  • Dredge the quail in the flour, and then reserve the flour.
  • Add the floured quail to the hot oil and fry for about 5 minutes, turning to brown all sides.
  • Remove the quail to a plate.
  • Turn off the heat and carefully pour off all but 1/4 cup of the hot oil.
  • Return the skillet to med-low heat.
  • Add the reserved flour to the oil in the skillet.
  • Stirring constantly to scrape up any browned bits in the pan, cook for 2 minutes.
  • Slowly whisk in the chicken broth.
  • Return the quail to the skillet, decrease heat to low, and cover and cook for 15 minutes.
  • Taste and adjust with salt and pepper.
  • Serve with cooked rice.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"In 'Quick-Fix Southern' by Rebecca Lang"
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  1. ratherbeswimmin
    In 'Quick-Fix Southern' by Rebecca Lang
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