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Country-Style Squab Stew

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Considered a delicacy in some parts of the world, squab is a mild and has a silky texture to it. Adding it to chicken stock, winter squash and various spices will make for a delicious, hearty stew for your family.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Serves: 6
  • Source:

    Cucina Etc., web exclusive


  1. In a stew pot, sauté the garlic in the oil and butter.
  2. Add the squab pieces and brown on all sides.
  3. Deglaze with the wine.
  4. Add the mushrooms and squash. Cook 3 minutes.
  5. Add the stock and the bouquet garni, bring to a boil, cover, reduce heat and simmer 40 minutes, stirring occasionally.
  6. Stir the corn starch into the water and add to the sauce. Adjust the seasoning and serve.

*A sprig of thyme, a sprig of rosemary and a bay leaf, tied together with string.


  • 2 cloves garlic, crushed
  • 60 ml (4 tbsp) virgin olive oil
  • 30 ml (2 tbsp) butter
  • 3 squabs, quartered
  • 250 ml (1 cup) dry white wine
  • 750 ml (3 cups) winter squash, peeled, in large dice
  • 450 g (1 lb) assorted mushrooms, quartered
  • 500 ml (2 cups) chicken stock
  • 1 bouquet garni*
  • 15 ml (1 tbsp) corn starch
  • 30 ml (2 tbsp) water

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