ROAST SQUAB WITH APPLES

Roast Squab With Apples image

Provided by Pierre Franey

Time 50m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 38 grams, Carbohydrate 50 grams, Fat 70 grams, Fiber 8 grams, Protein 54 grams, SaturatedFat 25 grams, Sodium 1691 milligrams, Sugar 14 grams, TransFat 0 grams