Squab and Braised Peas

SpoonFed: Via Saveur


6 tbsp. unsalted butter

1 tbsp. extra-virgin olive oil

1 oz. bacon, cut into thin strips

2 shallots, minced

1 clove garlic, minced

12 fresh sage leaves, chopped

1 tsp. tomato paste

1 cup chicken broth

1/2 cup red wine

8 oz. fresh or frozen peas, thawed

2 oz. escarole, thinly sliced crosswise

Kosher salt and freshly ground black pepper, to taste

2 squabs

1. Heat oven to 400°. Melt 1 tbsp. butter and oil in a 4-qt. saucepan over medium heat. Add bacon and cook, stirring occasionally, until it just begins to crisp. Add shallots, garlic, and sage and cook, stirring often, until shallots are soft, about 5 minutes. Add tomato paste and stir to combine; cook, stirring often, until the tomato paste begins to stick to bottom of pan, about 2 minutes. Add chicken broth and wine, bring to a boil, reduce heat to medium-low, and stir in peas. Cook, stirring occasionally, for 10 minutes. Stir in escarole and cook 5 minutes more. Stir in 1 tbsp. butter, season with salt and pepper, and set aside; keep warm. [...] read more