1240. BRAISED SQUAB with TINY PEAS, BACON and ASPARAGUS

2 tablespoons unsalted butter
2 ounces lean smoked slab bacon, cut into 1/2 inch strips, blanched for 2 minutes in boiling water
16 pearl onions, blanched for 1 minute in boiling water and peeled
4 squabs (3/4 to 1 pound each), rinsed and patted dry
salt and freshly ground black pepper to taste
2 tablespoons Cognac
1/2 cup dry white wine
1/2 cup chicken broth, preferabley homemade
1 pound fresh peas (1-1/2 to 2 cups), shelled
1 pound thinnest asparagus, peeled and cut into 2-inch pieces
1 tablespoon finely minced fresh parsley
1 tablespoon finely minced fresh chervil or 1 teaspoon finely minced fresh tarragon

Melt the butter in a large, deep, heavy skillet over medium heat. Add the bacon and onions; cook, stirring occasionally, until the onions are light brown and the bacon is crispy, about 7 minutes. Remove the onions and bacon with a slotted spoon and set aside.

Sprinkle the cavities of the squabs with salt and pepper. Saute the squabs in the same skillet over medium heat until browned on both sides, 4 to 5 minutes total. Season with salt and pepper and drizzle the cognac over the squabs. Remove from the skillet and set aside.

Pour the white wine and chicken broth into the skillet and deglaze the pan over high heat, scraping up all the brown bits on the bottom with a wooden spoon.

Reduce the heat to low and add the peas, asparagus, onions, and bacon. Arrange the squabs on top of the vegetables. Simmer, partially covered, until the juice runs clear when the bird is pricked with a knife in the thigh joint, 20 to 25 minutes.

Arrange the squabs on a warmed serving platter with the vegetables around them. Reduce the sauce over high heat by one-third, about 5 minutes. Taste and adjust the seasoning and stir in the parsley and chervil. Pour the sauce over the squabs and vegetables and serve immediately.


courtesy of: Recipe Hound, 2008