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| Roasted Squab With Spring Pea Succotash |
| Serves 6 |
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| Ingredients for Roasted Squab |
6 Whole Squab (approx. 1 lb each)
Salt & Pepper, to taste
6 Sprigs Fresh Thyme
6 Fennel Bulbs, cut 1/2
1 cup Chicken Stock
2 oz Olive Oil
2 cup Spring Peas
2 cup Corn Kernels
2 cup Carrots, large dice
2 tbsp Unsalted Butter
1 cup Onion, chopped
1 tbsp Garlic, minced
1 cup Chicken Broth, de-fatted
1 tbsp Fresh Thyme, chopped
3 tbsp Parsley, chopped
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| Method for the Succotash |
• Pre-heat the oven to 450°F.
• Blanch the peas, carrots, and corn separately until
just tender in boiling water. Rinse under cold water.
Drain and reserve.
• Melt the oil and butter in a large skillet over
medium-low heat. Add the onion and cook until
wilted, about 10 minutes, stirring, adding the
garlic during the last 3 minutes.
• Stir the blanched vegetables into the onions,
coating with butter. Toss with broth, adding sage.
Season with salt and pepper, and cook, stirring,
over medium-low heat for 7 to 10 minutes.
Cook,
covered, another 5 minutes. Add the parsley and
adjust the seasonings to taste.
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| Method for the Squab |
• Pat squabs dry and season generously inside and
out with salt and pepper. Put a sprig of thyme in
cavity of each squab. Tie legs of squabs together
with kitchen string and fold wings back.
• Heat 2 tablespoons of oil in a well-seasoned
10-inch cast-iron skillet over moderately high
heat until hot but not smoking, then brown
squabs in 2 batches, turning, about 5 minutes,
transferring to a plate and reserving skillet.
• Add 1 1/2 more tablespoons oil to skillet and
sauté the fennel over moderately high heat,
stirring occasionally, until golden brown on the
outside (3 minutes), then remove from heat.
• Arrange squabs, breast sides up, in a small circle
(without touching) with the sauteed fennel bulbs
in a roasting pan on the middle rack of the oven.
Add the chicken stock to the pan. Roast squabs,
carefully basting with the stock and pan juices,
until an instant-read thermometer inserted in
fleshy part of a thigh (avoid bone) registers 155°F
for medium meat.
Transfer squabs to a cutting
board and let stand 5 minutes, then halve
lengthwise with poultry shears or a sharp knife. |
| To Serve |
• Place the succotash in the middle of the plate.
Place two halves of roasted fennel bulb on top
of the succotash, then top with one entire squab
(two halves).
Spoon a little of the pan juice over
the bird and serve. |
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