Smothered Quail

Preparation info

  • Difficulty


  • Yield:

    3 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 6 cleaned quail (about ¼ pound each)
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 5 tablespoons butter
  • 3 tablespoons flour
  • cups Chicken Stock
  • 1 teaspoon Worcestershire sauce
  • 6 toast triangles


  • Preheat the oven to 325 degrees.
  • Sprinkle each quail inside and out with salt and pepper.
  • Heat the butter in a skillet, preferably of black 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. Sprinkle the fat remaining in the skillet with flour. Cook, stirring rapidly, until the flour starts to take on color. Add the stock, stirring rapidly with a wire whisk. Add the Worcestershire sauce. 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, until the quail are thoroughly tender.
  • Serve each quail on a toast triangle with sauce spooned over.