INGREDIENTS:

• 6 Woodcock; quartered 
• 1/4 cup Flour; seasoned 
• 1/2 teaspoon Salt
• 1/4 teaspoon Freshly-ground black pepper 
• 1/2 cup Cooking oil 6 small Onions; peeled, whole 
• 2 Garlic cloves; mashed 
• 1/8 teaspoon Ground saffron 
• 3 medium Green peppers; seeded, and cut into strips 
• 1/2 cup Sherry 
• 3 Pimientos; minced 
• 2 cups Chicken stock 

Directions:

Dredge birds with seasoned flour. Heat oil, add onions, garlic, and birds, and cook, turning often, to brown evenly. Put in a deep casserole, and add saffron, green peppers, sherry, pimientos, and stock. Cover and bake at 450 degrees for 15 minutes. This recipe yields 2 servings. Yield: 2 servings