The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Squab in Orange Juice (Pichones en Jugo de Naranja)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons butter 6 squab, each weighing about 8 ounces 1 medium onion, finely chopped
1 cup dry white wine 1 cup orange juice salt, freshly ground pepper
pinch of cinnamon 2 teaspoons cornstarch



1 Heat the butter in a skillet and saute the squab until golden brown all over. Transfer them to a heavy casserole. In the butter remaining in the skillet saute the onion until it is soft. Pour in the wine and the orange juice, bring to a boil, and stir, scraping up all the brown bits. Season to taste with salt and pepper and add the cinnamon. Pour the mixture over the squab, cover, and simmer over low heat until the squab are tender, about 1-1/2 hours. Transfer the squab to a serving dish and keep warm. Mix the cornstarch with a little cold water and stir into the casserole. Simmer, stirring, until the sauce is lightly thickend. If the sauce seems very abundant, reduce briskly over fairly high heat for a few minutes before adding the cornstarch. Serve with any root vegetable or rice and a green vegetable.

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