{"id":7549,"date":"2022-09-20T23:00:53","date_gmt":"2022-09-20T21:00:53","guid":{"rendered":"https:\/\/www.mourguesdugres.com\/?p=7549"},"modified":"2022-09-20T23:02:25","modified_gmt":"2022-09-20T21:02:25","slug":"pigeonneaux-rotis-a-la-provencale","status":"publish","type":"post","link":"https:\/\/www.mourguesdugres.com\/en\/pigeonneaux-rotis-a-la-provencale","title":{"rendered":"Roast Squab Proven\u00e7al"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"7549\" class=\"elementor elementor-7549\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0f58b2f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0f58b2f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-67e7840\" data-id=\"67e7840\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ac6c8df elementor-widget elementor-widget-text-editor\" data-id=\"ac6c8df\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"translation-block\">Recipe by \u00ab Cuisine gourmande \u00bb, for: Galets rouges<\/p><p>Ingredients (serves 4):<\/p><ul><li>4 squabs, 350g each, cleaned out and trussed<\/li><li>4 tomatoes<\/li><li>250g button mushrooms<\/li><li>1 pepper<\/li><li>1 onion<\/li><li>2 shallots<\/li><li>1 bulb of garlic<\/li><li>200ml strong chicken stock<\/li><li>70g butter<\/li><li>1 tablespoon oil<\/li><li>1 sprig of rosemary and 1 sprig of basil<\/li><li>1 teaspoon berries<\/li><li>Salt, pepper<\/li><\/ul><hr \/><p><strong>1.<\/strong>\u00a0Clean and roughly chop the mushrooms.<\/p><p><strong>2.<\/strong>\u00a0Peel the onion and the shallots. Wash the pepper and cut in 1-inch squares. Wash and cut the tops off the tomatoes, scoop out the pulp and juice, put salt inside and set them upside-down on a tea towel.<\/p><p class=\"translation-block\"><strong>3.<\/strong> Set the pulp aside.\nPreheat the oven to thermostat 6 (180\u00baC).<\/p><p class=\"translation-block\">4. Cook the finely chopped onion in hot oil in a pan, add the pepper and mushrooms, add\nsalt and pepper and cook for 5 minutes on high flame.<\/p><p><strong>5.<\/strong>\u00a0Add the tomato pulp and the rosemary and let it simmer for 10 minutes.<\/p><p><strong>6.<\/strong>\u00a0Melt 20g of butter in a casserole, add the bulb of garlic unpeeled, the shallots and the seasoned squabs.<\/p><p><strong>7.<\/strong>\u00a0Cook for 15-20 minutes on a medium flame, stirring frequently.<\/p><p><strong>8.<\/strong>\u00a0Stuff the tomatoes with the vegetables and place the caps back on. Place them in a greased baking dish and bake for 1 minute in the oven.<\/p><p><strong>9.<\/strong>\u00a0Take out the hot squabs and cover them with aluminium foil. Remove the fat from the casserole, put the crushed berries and then the stock.<\/p><p><strong>10.<\/strong>\u00a0Reduce the sauce to half on a high flame, and add the rest of the butter while stirring constantly.<\/p><p>Serve the squabs cut in half with the tomatoes. Garnish it with basil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-e1e1593\" data-id=\"e1e1593\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5e1490e elementor-widget elementor-widget-image\" data-id=\"5e1490e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"185\" height=\"600\" src=\"https:\/\/www.mourguesdugres.com\/wp-content\/uploads\/2022\/05\/bouteille_gr_ombre.webp\" class=\"attachment-large size-large wp-image-2172\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Recette de\u00a0\u00ab Cuisine gourmande \u00bb, pour :\u00a0Galets rouges Ingr\u00e9dients pour 4 personnes : 4 pigeonneaux de 350 g chacun vid\u00e9s et brid\u00e9s 4 tomates 250 g de champignons de Paris 1 poivron 1 oignon 2 \u00e9chalotes 1 t\u00eate d\u2019ail 20 cl de bouillon de volaille cors\u00e9 70 g de beurre 1 cuill\u00e8re \u00e0 soupe d\u2019huile [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7506,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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