Butterflied Squab with Piquillo Pepper Sauce Recipe

Name: Butterflied Squab with Piquillo Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the canola oil in a large saute pan over medium-high heat.
2
Sprinkle the squab with salt and black pepper and place in the pan, breast-side down.
3
Add the butter and cook the squab until the skin is golden brown.
4
Flip the squab, and continue to cook until medium rare.
5
Transfer to a plate and let rest.
6
Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat.
7
Cook the carrots, celery and onions until lightly browned.
8
Stir in the garlic and cook 1 minute.
9
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.
10
Add the stock and cook until reduced by half, then stir in the creme fraiche.
11
Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat.
12
Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers.
13
Taste and season with salt and freshly ground pepper.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons canola oil, 1 squab, butterflied (backbone, ribs and keel bone removed), Salt and freshly ground black pepper, 1 tablespoon unsalted butter, and more.

Yes, Butterflied Squab with Piquillo Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butterflied Squab with Piquillo Pepper Sauce

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