Directions
Step 1
Set a wire rack inside a rimmed baking sheet, place it within the heart of the oven, and preheat to 200°F. In a big skillet over low warmth, toast 1 cup of the flour, stirring constantly, till deep golden, 15–20 minutes. Flip off the warmth, switch to a small bowl, and put aside. Wipe out the skillet and return it to the range.
Step 2
In a pie plate, whisk collectively the remaining flour and a pair of teaspoons every of salt and black pepper. To the empty skillet, add 4 tablespoons of the butter and switch the warmth to medium-low. When the butter is melted and foamy, dredge the quail within the flour combination, shaking off any extra. Working in batches to keep away from crowding the skillet, add the quail and canopy. Fry, turning as soon as midway by means of cooking (and including extra butter if the pan appears to be like dry), till browned and crisp on each side and the juices run clear, about 16 minutes complete. Utilizing tongs, switch to the rack within the oven.
Step 3
To the skillet, add the remaining butter and switch the warmth to medium. Scrape up any browned bits, then add the mushrooms and prepare dinner, stirring sometimes, till softened and deep golden, about 5 minutes. Add the thyme, then steadily sprinkle in ⅓ cup of the browned flour, stirring to coat. (Reserve the remaining browned flour for an additional use.) Stirring constantly, steadily add the rooster inventory. Cook dinner till diminished barely, about 5 minutes. Add the cream, flip the warmth to medium-low, and simmer, stirring sometimes, till clean and starting to thicken, 12–quarter-hour extra. (If the gravy is just too thick, add a bit extra inventory.) Season to style with salt, black pepper, and sizzling sauce.
Step 4
To serve, spoon a beneficiant quantity of gravy onto 4 plates, then high with the quail. Move any remaining gravy on the desk.
