Roast Squab With Apples Recipe

Name: Roast Squab With Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tart green apples; 4 squabs, oven-ready and trussed, about 3/4 pound each (see note); Salt and pepper to taste; 4 sprigs fresh thyme, or 4 pinches dried; 4 small bay leaves; 4 small peeled garlic cloves; 4 small white onions, peeled; 4 small red potatoes, peeled; 1 tablespoon olive oil; 4 tablespoons dry red wine; 1/2 cup chicken broth, fresh or canned; 1 tablespoon butter

Servings: persons

2 tart green apples
4 squabs, oven-ready and trussed, about 3/4 pound each (see note)
Salt and pepper to taste
4 sprigs fresh thyme, or 4 pinches dried
4 small bay leaves
4 small peeled garlic cloves
4 small white onions, peeled
4 small red potatoes, peeled
1 tablespoon olive oil
4 tablespoons dry red wine
1/2 cup chicken broth, fresh or canned
1 tablespoon butter

1
Preheat oven to 450 degrees.
2
Cut apples into quarters.
3
Peel and core.
4
Season the cavities of the squabs with salt and pepper.
5
Inside each, put a sprig of thyme, a bay leaf and a clove of garlic.
6
Put squabs in a large, heavy roasting pan, breasts up.
7
Scatter the onions, potatoes and apples around them.
8
Brush the squabs, potatoes and onions with the olive oil.
9
Cook 20 minutes, basting often with pan juices.
10
Remove the fat and apples, and set the apples aside, keeping them warm.
11
Add the wine and chicken broth.
12
Cook 10 minutes longer, basting often and scraping the bottom of the pan.
13
Do not overcook: the squabs should be cooked pink in the thigh.
14
Lift the squabs with a fork and let the herbs and juices flow into the pan.
15
Put squabs on a serving platter; untruss and keep warm.
16
Put the roasting pan on top of the stove.
17
Bring the gravy to a simmer, add the butter, and blend, stirring and scraping.
18
If there is not enough gravy, add some chicken broth or water.
19
Carve the squabs if desired and serve with onions, potatoes, apples and pan gravy.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tart green apples, 4 squabs, oven-ready and trussed, about 3/4 pound each (see note), Salt and pepper to taste, 4 sprigs fresh thyme, or 4 pinches dried, and more.

Yes, Roast Squab With Apples falls under the Soups & Stews 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.

That's it — enjoy your meal!

Roast Squab With Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions