Squab Marsala

Name: Squab Marsala
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters chicken stock; 59 milliliters cognac; 2 Tbsps creme fraiche; 680 grams cremini mushrooms, stemmed and thinly sliced; 1 Tbsp unsalted butter1/4 cup fresh flat-leaf parsley, chopped; 4 fresh sage leaves, chiffonade; 4 servings Kosher salt and freshly ground black pepper; 177 milliliters sweet marsala wine; 4 servings Olive oil; 1 shallot, minced; 2 squab, legs and breasts removed, wing tips discarded

Squab Marsalan is a gluten free, primal, and vegetarian recipe with 4 servings. One portion of this dish contains about 6g of protein, 16g of fat, and a total of 301 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive beverage. From preparation to the plate, this recipe takes roughly 35 minutes. 1 person found this recipe to be flavorful and satisfying. A mixture of cremini mushrooms, olive oil, creme fraiche, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Coat a large saute pan with olive oil over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Sprinkle the squab breasts and legs with salt and pepper. When the pan is hot, place the squab skin-side down into the pan and sear until golden and crispy, about 6 minutes. Flip and continue to cook until the squab is medium rare, 1 minute longer.

Ingredients you will need

Salt And Pepper

Equipment you will use

Frying Pan

Transfer to a plate to rest.

Degrease the pan, leaving a couple tablespoons of fat.

Equipment you will use

Frying Pan

Add the shallots to the drippings in the pan and sprinkle with salt, scraping up the drippings with a wooden spoon.

Ingredients you will need

Shallot

Salt

Equipment you will use

Wooden Spoon

Frying Pan

Saute the shallots until they begin to soften, 1 minute, and then add the mushrooms and saute until they just start to soften up.

Ingredients you will need

Mushrooms

Shallot

Carefully pour in the cognac off the heat, and then return the pan to the heat until the alcohol has completely cooked off and the pan is almost dry.

Ingredients you will need

Alcohol

Cognac

Equipment you will use

Frying Pan

Pour in the marsala and ignite again, allowing the wine to cook until the flame dies down.

Ingredients you will need

Wine

Add the chicken stock and simmer to reduce the sauce slightly, about 3 minutes.

Ingredients you will need

Chicken Stock

Sauce

Return the squab to the pan and simmer gently to heat through, 1 minute. Plate 1 leg and breast per plate.

Equipment you will use

Frying Pan

Remove the sauce from the heat and stir in the creme fraiche and butter, whisking until just incorporated. Stir in the parsley and sage. Taste and adjust the seasoning, and then pour the sauce around the squab.

Ingredients you will need

Creme Fraiche