Quail In Herbed Wine Sauce - cooking recipe

Ingredients

6 quail
6 Tbsp. butter or olive oil
1 clove garlic, crushed
1 onion, chopped
1/2 lb. mushrooms (whole)
1 bay leaf
1 carrot, cut in rings
1/4 tsp. thyme
1 Tbsp. chopped parsley
1 c. white wine
1 c. consomme or chicken broth
salt and pepper to taste
1/2 tsp. sugar (if wine is dry)
flour

Preparation

Rub quails with salt, pepper and garlic.
Roll in flour and brown in butter in a Dutch oven or chicken fryer.
Add the liquids slowly and then add the remaining ingredients.
Let come to a boil on top of the stove; cover and transfer to a 350\u00b0 oven and cook for 1 hour.
Taste the gravy and add more salt, pepper and wine, if necessary.
Place quail on a warm platter, garnish with extra chopped parsley and serve the sauce separately.