ShareThis

ShareThis

Wine Shop

Checkout $0.00

Recipes

From quick and simple, to exotic and creative, Chef Brian’s recipes help turn any meal into a special occasion. Check back monthly for new posts.

  • This Month's Recipe

    Pairs with Hahn Winery Pinot Noir 2011 California
    Pan-Roasted Squab Breast with Blue Cheese Polenta & White Fig Sauce

    Don't be intimidated by these little birds. Think of them as dark meat chickens. Squab is by far my favorite meat to cook and eat. I love it because it's rich and succulent and it lends itself well to a large variety of preparations. Cooked to medium-rare, it is the perfect pairing to our Hahn Winery Pinot Noir.

    Ingredients

    Serves 4

    • 2 squabs (may substitute game hens if squab is unavailable)
    • Salt & Freshly ground black pepper, to taste
    • 2 tablespoons olive oil
    • 1 cup Hahn Pinot Noir
    • 2 shallots, minced
    • 1 cup carrots, chopped
    • 1 cup onions, chopped
    • 6 cups chicken stock
    • 1/4 cup dried white figs, chopped
    • 4 cups of your favorite polenta with 1/4 cup blue cheese added
    • Parsley, chopped, for garnish
    Instructions
    1. Remove and debone squab breast with skin on; salt and pepper to taste and set aside.
    2. Cut remaining birds in half and chop with large knife into medium pieces.
    3. Heat 1 tablespoon of oil in a deep stock pot over medium heat, add the squab pieces (but not the breasts) and cook until brown.
    4. Add wine to deglaze, scraping up all the brown bits that may have stuck to the bottom of the pot.
    5. Add shallots, carrots, onion, stock and figs, and cook for 20 minutes. Strain into a saucepan and continue to simmer over medium until the sauce reduces to one cup. Set aside.
    6. Heat a medium saute pan over medium high head and add remaining oil. Add room temperature squab breasts, skin side down, and cook for 3 minutes then turn and cook for another 5 minutes.
    7. Remove breasts and reheat fig sauce, being careful to not further reduce it.


      8. To serve, place warm polenta in the middle of a deep welled plate or large bowl. Place sliced squab breast on top of polenta and pour reduced fig sauce over the top. Garnish with chopped parsley and serve with Hahn Pinot Noir