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Squab With Apricot Sauce

Chicken.delights's picture
Ingredients
  Squab 14 Ounce, halved lengthwise
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Apricot nectar 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
Directions

Season squab with salt.
In skillet brown squab, skin side down, in butter.
Turn; simmer, covered, till tender, about 35 minutes.
Remove to platter; keep warm.
Combine broth, apricot nectar, and cornstarch.
Add to pan drippings.
Cook and stir till thickened and bubbly.
Pour sauce over birds.

Recipe Summary

Course: 
Side Dish
Method: 
Browned
Ingredient: 
Apricot

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