Squab With Grapes And Brandy
This elegant recipe brings together succulent roasted squab with a luscious fruity sauce, creating a delightful dish sure to impress. Tender and flavorful, each bite is a perfect harmony of herbs, garlic, and brandy-infused chicken broth, beautifully complemented by the sweet burst of grapes. Serve this delectable meal on a bed of crusty grilled bread, adding a touch of rustic charm to a dish fit for a special occasion.
— Constant Cookbook
Ingredients
- 4 squab, each 1 lb., livers reserved
- 4 tsp. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 4 fresh thyme sprigs, plus more for garnish
- 4 fresh rosemary sprigs, plus more for garnish
- 4 small garlic cloves, crushed with a knife
- 3 Tbs. brandy, cognac or grappa
- 1 1/2 cups chicken broth
- 1 cup sliced (lengthwise) red or green seedless
- grapes, or a combination
- 2 Tbs. unsalted butter
- 4 slices crusty coarse-grained bread, 1/2 inch thick,
- grilled or lightly toasted
Instructions
- Position a rack in the center of an oven and preheat to 400°F.
- Rub each squab with 1 tsp. of the olive oil and season inside and out with salt and pepper. Stuff each bird with 1 liver, 1 thyme sprig, 1 rosemary sprig and 1 garlic clove.
- Place the squab on a rack in a flameproof roasting pan. Roast until the squab are golden brown and the juices are rosy pink when the skin is pierced with a meat fork, about 30 minutes. Do not overcook. Transfer to a platter and tent with aluminum foil.
- Place the roasting pan over high heat. Add the brandy and cook until almost evaporated, about 30 seconds. Stir in the broth and bring to a boil. Cook until the liquid is reduced to 1/2 cup, about 8 minutes. Add the grapes and cook until heated through, about 1 minute. Remove from the heat. Whisk in the butter, 1 Tbs. at a time. Season with salt and pepper.
- Place 1 slice of grilled bread on each of 4 individual plates and top with 1 squab. Spoon the sauce over the squab and garnish with thyme and rosemary sprigs. Serve hot. Serves 4.
- An exclusive online recipe adapted from Williams-Sonoma Collection Series, <i>Chicken,</i> by Rick Rodgers (Simon & Schuster, 2001).
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