Butterflied Squab with Piquillo Pepper Sauce

Ingredients

• 3 tablespoons canola oil
• 1 squab, butterflied (backbone, ribs and keel bone removed)
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1 medium carrot, coarsely chopped
• 1 small stalk celery, coarsely chopped
• 1/4 large onion, coarsely chopped
• 2 cloves garlic, chopped
• 1/4 cup port
• 1/4 cup red wine
• 1/2 to 3/4 cup chicken stock
• 2 tablespoons creme fraiche
• 1 cup fresh parsley leaves, chopped
• 2 sprigs fresh thyme, leaves only
• 1 piquillo pepper, diced

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag