Squab on Haricots Verts Recipe

Name: Squab on Haricots Verts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons orange juice; 1/4 cup lemon juice; 3 tablespoons olive oil plus 1 teaspoon olive oil, in all; 1 teaspoon finely minced garlic; 1 1/2 teaspoons brown sugar; 1 teaspoon drained capers; 1 teaspoon cinnamon; 1 1/2 teaspoons black pepper; 1/2 teaspoon salt; 2 squab (1 1/2 pound each), split, back bone removed; 1/2 pound haricots verts, blanched al dente, cooked until tender and cooled under cold water; 2 lovely ripe tomatoes, seeded, cored and medium diced, all juices reserved; 1/4 teaspoon sugar; 1 tablespoon finely minced shallots; 1/2 teaspoon fresh chopped thyme; 1/2 teaspoon finely chopped orange zest; Salt and pepper

Servings: persons

2 tablespoons orange juice
1/4 cup lemon juice
3 tablespoons olive oil plus 1 teaspoon olive oil, in all
1 teaspoon finely minced garlic
1 1/2 teaspoons brown sugar
1 teaspoon drained capers
1 teaspoon cinnamon
1 1/2 teaspoons black pepper
1/2 teaspoon salt
2 squab (1 1/2 pound each), split, back bone removed
1/2 pound haricots verts, blanched al dente, cooked until tender and cooled under cold water
2 lovely ripe tomatoes, seeded, cored and medium diced, all juices reserved
1/4 teaspoon sugar
1 tablespoon finely minced shallots
1/2 teaspoon fresh chopped thyme
1/2 teaspoon finely chopped orange zest
Salt and pepper

1
Preheat oven to 400 degrees.
2
In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt.
3
Mix well and place the four pieces of squab into the marinade.
4
Cover and allow to sit at room temperature for 1 hour.
5
Meanwhile, make the tomato relish.
6
In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon olive oil.
7
Mix well and set aside.
8
In a medium non stick oven proof saute pan heat 1 tablespoon of olive oil.
9
Remove the squab from the marinade and pat dry.
10
Place the squab into the pan, skin side down first.
11
Sear for 4 minutes and turn.
12
Turn off the heat and add the marinade.
13
Place the pan into the oven and cook for 12 minutes.
14
Remove from the oven and let cool, about 5 minutes.
15
Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil.
16
Divide onto two entree plates, making a mound in the center of the plate.
17
Place two squab halves on each mound of beans.
18
Top with a generous spoonful of the tomato relish, making sure to get some of the juices.

131

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 2 tablespoons orange juice, 1/4 cup lemon juice, 3 tablespoons olive oil plus 1 teaspoon olive oil, in all, 1 teaspoon finely minced garlic, and more.

Yes, Squab on Haricots Verts falls under the General 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!

Squab on Haricots Verts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions