8 quail (cut up)
1 c flour
1/2 c peanut oil
2 can cream of chicken soup
2 can cream of celery soup
2 can chicken broth
1/2 c white wine (dry)
2 white onions (thinly sliced)
2 bay leaves
1/3 c Parmesan cheese


Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.