Quail in mushroom sauce

Quails are great game! Poultry meat is tender, juicy, very tasty and cooks quickly.

Ingredients

• 5 wild quails;
• 100 milliliters of dry sherry;
• 200 grams of flour;
• 3 glasses of broth;
• 300-400 grams of chanterelles;
• 120 grams of butter;
• salt and black pepper to taste.

Directions

1. Rinse thawed quail with cool water. Dry. Combine half of the flour with salt and pepper, and roll the birds well in the mixture. Cut the mushrooms into wedges.
2. Heat half of the butter in a saucepan, fry the chanterelles for 3-4 minutes over medium heat. Remove with a slotted spoon.
3. Add the rest of the oil to the saucepan, fry the birds from all sides - until a beautiful golden brown crust. Place the quail on a separate dish.
4. Pour all remaining flour into a saucepan, cook, stirring, for 2-3 minutes. Then, pour in the sherry with broth, continue to heat, without stopping stirring, for about 5 minutes. Remove from heat, add mushrooms.
5. Pour the sauce into a baking dish. Immerse the quail, bake for 40 minutes in an oven preheated to 160 ° C.
6. Serve with your favorite side dishes, vegetables, lettuce.