Atlanta Falcons Crock Pot Quail - cooking recipe

Ingredients

8 quail, cut up
1 cup flour
1/2 cup peanut oil
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans chicken broth
1/2 cup white wine, dry
2 white onions, thinly sliced
2 bay leaves
1/3 cup parmesan cheese

Preparation

Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour.
Brown in hot peanut oil in a skillet.
Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or`til birds are tender.
Remove bay leaves add the cheese and cook for 30 min more.
Serve over rice or noodles.