Smothered Quail

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