Butterflied Squab with Piquillo Pepper Sauce

  • Level: Intermediate
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 1 serving
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Ingredients

3 tablespoons canola oil

1 squab, butterflied (backbone, ribs and keel bone removed)

Salt and freshly ground black pepper

1 tablespoon unsalted butter 

2 tablespoons olive oil

1 medium carrot, coarsely chopped

1 small stalk celery, coarsely chopped

1/4 large onion, coarsely chopped

2 cloves garlic, chopped

1/4 cup port

1/4 cup red wine

1/2 to 3/4 cup chicken stock

2 tablespoons creme fraiche

1 cup fresh parsley leaves, chopped

2 sprigs fresh thyme, leaves only

1 piquillo pepper, diced

Directions

  1. Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest. 
  2. Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper.

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