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1
Coat a large saute pan with olive oil over high heat.
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2
Sprinkle the squab breasts and legs with salt and pepper.
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3
When the pan is hot, place the squab skin-side down into the pan and sear until golden and crispy, about 6 minutes.
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4
Flip and continue to cook until the squab is medium rare, 1 minute longer.
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5
Transfer to a plate to rest.
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6
Degrease the pan, leaving a couple tablespoons of fat.
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7
Add the shallots to the drippings in the pan and sprinkle with salt, scraping up the drippings with a wooden spoon.
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8
Saute the shallots until they begin to soften, 1 minute, and then add the mushrooms and saute until they just start to soften up.
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9
Carefully pour in the cognac off the heat, and then return the pan to the heat until the alcohol has completely cooked off and the pan is almost dry.
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10
Pour in the marsala and ignite again, allowing the wine to cook until the flame dies down.
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11
Add the chicken stock and simmer to reduce the sauce slightly, about 3 minutes.
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12
Return the squab to the pan and simmer gently to heat through, 1 minute.
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13
Plate 1 leg and breast per plate.
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14
Remove the sauce from the heat and stir in the creme fraiche and butter, whisking until just incorporated.
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15
Stir in the parsley and sage.
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16
Taste and adjust the seasoning, and then pour the sauce around the squab.
