Recipe

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• vegetable oil
• 2/3 cup all-purpose flour
• 1/2 tsp dried oregano
• 1/8 tsp garlic powder
• cayenne pepper , a d a sh
• 1/4 tsp salt
• 1/8 tsp fresh ground black pepper
• 8 (4 oz) quail
• 2 cups chicken broth
• 4 cups cooked rice , for serving

• 1 Pour the vegetable oil to a depth of 1/4 inch in a 13-inch skillet with a lid.
• 2 Heat over medium heat until a pinch of flour sizzles when sprinkled in (about 4 minutes).
• 3 Meanwhile, combine the flour, oregano, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl.
• 4 Dredge the quail in the flour, and then reserve the flour.
• 5 Add the floured quail to the hot oil and fry for about 5 minutes, turning to brown all sides.
• 6 Remove the quail to a plate.
• 7 Turn off the heat and carefully pour off all but 1/4 cup of the hot oil.
• 8 Return the skillet to med-low heat.
• 9 Add the reserved flour to the oil in the skillet.
• 10 Stirring constantly to scrape up any browned bits in the pan, cook for 2 minutes.
• 11 Slowly whisk in the chicken broth.
• 12 Return the quail to the skillet, decrease heat to low, and cover and cook for 15 minutes.
• 13 Taste and adjust with salt and pepper.
• 14 Serve with cooked rice.