Squab with Wine (Pichones al Vino)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 squab, each weighing about 8 ounces 2 cloves garlic, chopped 16 scallions, trimmed and cut into 1-1/4 inch pieces, using both green and white parts
4 medium-sized carrots, scraped and thinly sliced 1/2 teaspoon thyme 1/2 teaspoon marjoram
1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground allspice 1 whole clove
salt 1 small fresh hot pepper, seeded and chopped 1/4 cup olive oil
2 tablespoons red wine vinegar 1 cup dry red wine or dry sherry 1/2 cup chicken stock, about



1 Arrange the squab in a flameproof casserole just large enough to hold them comfortabley. Add all the ingredients except the chicken stock and mix well. Marinate in the refrigerator overnight, turning once or twice. When ready to cook, add the stock, using a little more if necessary barely to cover. Bring to a simmer on top of the stove, then cook, covered, in a preheated moderate (350 F.) oven until tender, about 1-1/2 hours. Arrange the squab on a warmed serving dish, spoon a little of the sauce over them. Serve the rest of the sauce separately.

Back