📝 About This Recipe
A timeless masterpiece of French 'cuisine bourgeoise', this dish celebrates the delicate, gamey richness of squab paired with the springtime sweetness of garden peas. Braised with salty lardons and aromatic pearl onions, the pigeon remains incredibly succulent while creating a silky, savory jus. It is a sophisticated yet soulful preparation that captures the essence of the French countryside in every bite.
🥗 Ingredients
The Poultry
- 2 pieces Whole Squab (Pigeon) (cleaned, hearts and livers reserved if available)
- 30 grams Unsalted Butter (at room temperature)
- to taste Salt and Freshly Cracked Black Pepper
The Garnish (La Garniture)
- 100 grams Smoked Slab Bacon (Lardons) (cut into thick matchsticks)
- 12 pieces Pearl Onions (peeled)
- 400 grams Fresh English Peas (shelled; frozen can be used in a pinch)
- 2 heads Little Gem Lettuce (quartered lengthwise)
- 1 small Carrot (finely diced)
The Braising Liquid
- 300 ml Chicken Stock (high quality or homemade)
- 50 ml Dry White Wine (such as Sauvignon Blanc)
- 1 piece Bouquet Garni (thyme, bay leaf, and parsley tied together)
- 1 teaspoon All-purpose Flour (to dust the birds)
👨🍳 Instructions
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1
Pat the squabs dry with paper towels. Season them generously inside and out with salt and pepper. Truss the birds with kitchen twine to ensure even cooking.
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2
In a heavy-bottomed Dutch oven or cocotte, melt half the butter over medium heat. Add the bacon lardons and sauté until golden brown and the fat has rendered.
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3
Remove the lardons with a slotted spoon and set aside. In the same fat, add the squabs and brown them on all sides until the skin is a deep golden hue, about 8-10 minutes. Remove the birds and set aside.
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4
Add the pearl onions and diced carrots to the pot. Sauté for 5 minutes until the onions start to caramelize slightly.
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5
Deglaze the pan with the white wine, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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6
Stir in the flour and cook for 1 minute to remove the raw taste. Gradually pour in the chicken stock while whisking gently.
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7
Return the squabs and the bacon lardons to the pot. Add the bouquet garni. The liquid should come about halfway up the birds.
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8
Cover the pot tightly and simmer on low heat for 15 minutes. If you prefer your squab medium-rare (the classic way), check the internal temperature; it should be around 52°C (125°F).
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9
Add the fresh peas and the quartered Little Gem lettuce to the pot, tucking them into the liquid around the birds.
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10
Cover and cook for another 5-7 minutes. The peas should be tender but still vibrant green, and the lettuce slightly wilted.
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11
Remove the squabs from the pot and let them rest on a warm plate for 5 minutes. Remove the bouquet garni and discard.
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12
If the sauce is too thin, boil it rapidly for 2 minutes to reduce. Stir in the remaining cold butter at the very end to give the sauce a glossy finish.
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13
Cut the twine off the squabs. You may serve them whole or halved lengthwise for easier eating.
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14
Plate by placing a bed of peas, lettuce, and onions in shallow bowls, nestling the squab on top, and spooning the rich jus over everything.
💡 Chef's Tips
Always use fresh peas if they are in season; the pop of sweetness is incomparable to frozen. Do not overcook the squab; it is best served slightly rosy (medium-rare) to maintain its delicate texture. If you cannot find pearl onions, use the white parts of spring onions or small shallots. Resting the bird is crucial; it allows the juices to redistribute so the meat stays moist. Adding the lettuce (à la Française) provides a lovely silky texture and absorbs the savory flavors of the braise.
🍽️ Serving Suggestions
Pair with a medium-bodied red Burgundy or a refined Pinot Noir to complement the gamey notes. Serve with a side of buttery pomme purée (mashed potatoes) to soak up the extra sauce. A crusty baguette is essential for cleaning the plate of every drop of the 'jus'. For a truly decadent touch, sauté the reserved squab livers in butter and spread them on toasted brioche as a side.