Ingredients
8 quails, cut up
1 cup flour
1/2 cup peanut oil
21 oz cream of chicken soup, (2 cans)
21 oz cream of celery soup, (2 cans)
29 oz chicken broth, (2 cans)
1/2 cup dry white wine
2 white onions, thinly sliced
2 bay leaves
1/3 cup Parmesan cheese, grated
salt, to taste
pepper, to taste
Preparation
Rinse the quails. Pat them dry and season with salt and pepper to taste. Afterwards, coat them with flour.
On a skillet, start heating the peanut oil. Once hot, brown the dredged quails.
Transfer the quails to the slow cooker, and combine with soups, broth, wine, onions, and bay leaves. Cook on High for 4 hours. Then, reduce heat to Low for 7 to 8 hours, or until birds are tender.
Remove bay leaves. Add the cheese and cook for 30 minutes more.
Serve over rice or noodles. Enjoy!
