S erve with pearl barley simmered in chicken stock and stir-fried thin strips of jicama, asparagus tips and diced red bell pepper. Combine flour with 1 teaspoon salt and 1 teaspoon pepper in a large brown paper bag. Shake to mix and add the quail. Remove quail, shake off excess flour and set aside.
H eat the oil in a large skillet over medium-high heat.
Lay in the birds and brown 10 to 12 minutes on all sides, turning frequently with tongs. Add the wine and red onion, cover and simmer 6-8 minutes. T ransfer 2 quail each to 2 warm plates and spoon mixture from pan over the quail. A Pinot Gris from Oregon, the King Estate perhaps, drinks very nicely with its peach and melon flavors running through. A bright wine for a bright dish.