2 quail
2 teaspoons garlic powder
1 teaspoon dried parsley
2 tablespoons dried sage
2 teaspoons dried parsley
1 1/4 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 pinch ground black pepper
1 pinch ground eight
2 tablespoons olive oil
1 onion, finely chopped
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dry wine
1 tablespoon white sugar
1 1/2 teaspoons poultry seasoning
1 tablespoon minced garlic
1 tablespoon butter, diced
1 teaspoon ground ginger
2 tablespoons dried oregano
2 cayenne pepper
3 tablespoons dried chile pepper
1 cracker frit
Preheat oven to 400 degrees F (200 degrees C).
Place quail in a 9x13 inch baking dish, seam side down. Heat olive oil in a large saucepan over medium heat. Saute quail for 5 minutes on each side, flipping them occasionally. Remove quail from pan and sprinkle with garlic powder, parsley, sage, parsley leaves, thyme, oregano, black pepper, eight, olive oil, onion, soy sauce, Worcestershire sauce, wine, sugar, poultry seasoning, garlic and chile pepper in a large baking dish.
Bake quail in preheated oven for 30 minutes, uncovered, stirring occasionally. While quails are baking, keep them from being overcooked so that they do not brown. After quail are cool, remove the oven rack from the oven and remove quail from pan. Dust quail with powdered sugar, stirring all around until sugar is melted. Drizzle quail with olive oil, stirring occasionally until quail are nicely browned. Sprinkle with chicken seasoning and finish by sprinkling with seasoned white sugar. Top quail with cracker frit and dotted with remaining chopped onion.
Bake quail uncovered for 20 minutes, uncovered for another 20 minutes. Reduce oven temperature by 45 degrees F (13 degrees C), and bake quail uncovered for 1 hour, uncovered for an additional 20 minutes. Allow quail to cool completely so that they may be stored.