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Squab with Peas
 
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Squab with Peas Recipe browns squab seasoned with lime juice and salt and pepper then simmers with shallots, garlic, thyme, green hot peppers, chicken stock and green peas and creates a delicious sauce with this tasty squab recipe.


INGREDIENTS
3 squab
1 tablespoon lime juice
Salt and freshly ground pepper
1/4 cup soybean oil
1 shallot
1 garlic clove
1 teaspoon dried thyme
1 green hot pepper or 3 dried Italian pepper pods
2 cups chicken stock
2 pounds fresh green peas, shelled
2 tablespoons butter
2 tablespoons cornstarch


DIRECTIONS
1: Season squab with lime juice, salt, and pepper. Heat oil in a Dutch oven and saute the squab until golden brown on all sides.
 
2: In a mortar, pound to a paste the shallot and garlic. Add seasoning paste, thyme, green hot pepper, 1 cup stock, and peas to the squab. Reduce heat and simmer 25 minutes, or until squab and peas are tender.
 
3: Remove squab, peas, and hot pepper to a heated platter and keep hot. Add remaining stock to Dutch oven; bring to a boil. Mix butter and cornstarch and add to stock. Stir until sauce is slightly thicker. Add salt and pepper, if desired
 
4: Carve birds and place meat on slices of bread fried in butter. Pour sauce over meat and croutons.
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