60 minutes
A sophisticated dish from Castile and León, featuring tender squab braised in a robust red wine and brandy sauce.
Squab
0 oz
Garlic Clove, whole
each
Unsalted Butter, divided
tablespoons
tablespoons
to taste
to taste
Medium Onion, finely chopped
each
Leek, white and light green parts only, chopped
each
Medium Carrot, chopped
each
cups
Brandy
cups
Bay Leaf
each
sprigs
cups
1. Garlic and Butter Stuffing
Gently stuff each squab with a garlic clove and a knob of butter.
2. Browning the Birds
In a large casserole or skillet, melt the remaining butter with the olive oil over medium heat. Season the squab with salt and pepper, brown them on all sides, and then set aside.
3. Vegetable Sauté
In the same vessel, sauté the onion, leek, and carrot until soft and lightly caramelized.
4. Deglazing with Wine and Brandy
Pour in the red wine and brandy, add the bay leaf and thyme, and let simmer for 15 minutes.
5. Braising the Squab
Pour in the chicken stock, adjust seasoning, return the squab to the casserole, cover, and cook for another 15 minutes. The squab is ready when the legs move freely upon wiggling.
Comments (0)