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1
Preheat the oven to 475 degrees F.
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2
Heat 1 tablespoon of the oil in a saucepan over medium-high heat.
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3
Add the shallots to the pan and cook, stirring, for 1 minute.
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4
Add the garlic and cook for 30 seconds.
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5
Add the figs, wine, and thyme, and cook, stirring, to deglaze the pan.
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6
Cook at a brisk simmer until wine has reduced enough to coat the back of a spoon and the figs are tender, 25 minutes.
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7
Add the chicken stock and cook again until the sauce is thick enough to coat the back of a spoon, 20 to 30 minutes.
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8
Remove the sauce from the heat, add the butter and stir until the butter is melted and the sauce is thickened.
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9
Adjust the seasoning, to taste and set aside, covered, to keep warm.
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10
Do not allow the sauce to boil or it will separate.
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11
Cut the backbone out of the squab and gently flatten with the palm of your hand.
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12
Lightly season the squab on both sides with salt and ground black pepper.
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13
Heat the remaining oil in a large saute pan or skillet over medium-high heat.
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14
Add the squab, skin-side down, and cook for 3 minutes.
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15
Turn and place in the oven.
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16
Roast until the birds are cooked through and tender, about 7 minutes.
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17
Remove from the oven, transfer to a platter, and set aside to rest for 5 minutes before serving.
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18
Drain the remaining fat from the skillet and add the sauce to the skillet to rewarm, scraping to dislodge any browned particles clinging to the bottom of the pan.
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19
Serve the squab with the sauce ladled over all.
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20
Wine Recommendation: Napa Valley Syrah
