1/4 cup flour
1/2 teaspoon salt, or to taste
1/8 teaspoon paprika
6 quail, breasts and legs
1/4 cup chopped sweet onion
2 tablespoons butter, melted
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme (or 1/2 teaspoon fresh thyme)
1 cup apple juice

Mix flour, salt and paprika; lightly flour quail pieces.  Melt butter in heavy frying pan and brown quail.  Push quail to one side of the pan.  Add onion and sauté until tender (add 1 tablespoon additional butter if needed to sauté onion).  Add parsley, thyme and apple juice.  Stir to mix well and spoon juice over quail while bringing all to a boil, then reduce heat, cover and simmer until quail are tender (about 1 hour).  Serve quail on a bed of rice with sautéed apples on the side.

Tip:  To sauté apples:  Melt 3 tablespoons butter in a skillet, add 2 cooking apples (cored and cut into wedges), and sprinkle with 2 tablespoons sugar (more or less depending on how sweet the apples are) and cook, turning often, until apples are lightly browned.  Garnish apples with a light sprinkling of cinnamon sugar.