6 Quail; cleaned
Salt to taste
Black pepper to taste
5 tb olive oil
2 tb arrowroot
2 1/2 c Chicken broth; boiling
Juice from 1/2 a lemon
Preheat the oven to 325 degrees.
Sprinkle each quail inside and out with salt and pepper.
Heat the oil in a skillet, preferably of black cast iron, and when
it is quite hot, add the quail. Brown the birds on all sides, turning
occasionally to brown evenly, about 5 minutes.
Transfer the quail to a platter. Add arrowroot mixed with broth,
stirring rapidly with a wire whisk until the sauce is thickened and
smooth. Add the lemon juice. Return the quail to the skillet and turn
them in the sauce. Cover with a tight-fitting lid. Place in the oven and
bake 45 minutes or longer, or until the quail are thoroughly tender.
From: "Phillip Waters" (muddy at ibm.Net)
Adapted by Patti Vincent
Alina Byelkova / 123RF Stock Photo 9959733