| 2 tbsp. Olive oil | 1 c. flour |
| 8 Quail, split in half | 1 c. dry white wine |
| 2 ripe tomatoes, chopped | 1 tsp. crumbled dried sage |
| Heat Oil over medium-high heat in large, deep skillet. Dredge quail halves in flour, shaking off excess. Add one at a time to the hot oil, and brown on both sides. Regulate heat so oil bubbles, but don't burn the quail. Season pieces with salt and pepper to taste as they brown. Add additional oil as necessary.
When all quail are browned, remove from skillet. Reduce heat to medium and add wine, tomatoes and sage. Bring to boil and let bubble for a minute or so. Return quail to skillet, turn heat to low, cover and cook 25 to 30 minutes, turning occasionally.
Remove to warm platter. Reduce liquid in pan to about half. Pour over quail and garnish with parsley.
(c)2000Recipes4U.com(tm) |