A mess of greens is the thing to serve with this golden fried covey and gravy.

　　

Ingredients

serves 4

　　8 (4-ounce) whole quail, dressed and breasts boned

　　1 tablespoon Worcestershire sauce

　　1 tablespoon dry sherry

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　3 cups unbleached all-purpose flour

　　1 tablespoon poultry seasoning

　　2 tablespoons vegetable oil, or more if needed

　　1 cup sliced white mushrooms

　　3 shallots, chopped

　　1 tablespoon chopped garlic

　　1 cup whole milk

　　3/4 cup chicken or vegetable broth

　　2 tablespoons chopped fresh parsley

　　1 teaspoon fresh thyme

　　

Step 1

In a large bowl, toss the quail with the Worcestershire sauce, sherry, salt, and pepper.

　　

Step 2

In a shallow bowl, combine the flour and poultry seasoning. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve the extra flour.

　　

Step 3

Heat the oil in a large skillet. Fry the quail in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove from the pan and drain on paper towels.

　　

Step 4

Reserve 1 tablespoon fat in the pan with the browned bits. (If the drippings are too dark, wipe out the pan and add 1 tablespoon vegetable oil instead.) Add the mushrooms, shallots, and garlic and cook over medium-high heat until soft, about 4 minutes. Add 1 1/2 tablespoons of the reserved flour and cook, stirring, for 2 minutes. Pour in the milk and broth and cook, stirring constantly, until thickened, 5 to 6 minutes. Add the parsley and thyme and cook for 1 minute. Remove from the heat. Place the quail on a platter and spoon the gravy on top.

　　A Southerly Course