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Categories:
green apples squabs salt thyme bay leaves garlic white onions red potatoes olive oil red wine chicken broth butter
Viewed: 19 - Published at: 5 years agoIngredients
- 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
Method
- Preheat oven to 450 degrees.
- Cut apples into quarters.
- Peel and core.
- Season the cavities of the squabs with salt and pepper.
- Inside each, put a sprig of thyme, a bay leaf and a clove of garlic.
- Put squabs in a large, heavy roasting pan, breasts up.
- Scatter the onions, potatoes and apples around them.
- Brush the squabs, potatoes and onions with the olive oil.
- Cook 20 minutes, basting often with pan juices.
- Remove the fat and apples, and set the apples aside, keeping them warm.
- Add the wine and chicken broth.
- Cook 10 minutes longer, basting often and scraping the bottom of the pan.
- Do not overcook: the squabs should be cooked pink in the thigh.
- Lift the squabs with a fork and let the herbs and juices flow into the pan.
- Put squabs on a serving platter; untruss and keep warm.
- Put the roasting pan on top of the stove.
- Bring the gravy to a simmer, add the butter, and blend, stirring and scraping.
- If there is not enough gravy, add some chicken broth or water.
- Carve the squabs if desired and serve with onions, potatoes, apples and pan gravy.
