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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A company perfect dish! This is a knockoff of the old recipe for Chicken in the limelight. My family loves that I have used it for quail. Can also be made with any game bird as well with Cornish Hens. Ingredients:
1 medium lime |
6 quail, cleaned and halved ribs removed if desired |
1/3 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon paprika |
2 tablespoons vegetable oil |
2 tablespoons packed brown sugar |
1/2 teaspoon dried mint (optional) |
1/2 cup dry white wine, sauce |
lime wedge, for garnish |
avocado, sliced for garnish |
mint sprig (to garnish) |
Directions:
1. About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
2. Combine flour, salt and paprika in bag and shake quail.
3. Preheat oven to 375°F.
4. In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
5. Arrange in 13 x 9-inch baking pan.
6. Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
7. Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
8. To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
9. Garnish with lime wedges, sliced avocado and mint sprigs.
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