Roasted Squab With Spring Pea Succotash | Recipies from Austin, TX Restaurants | Austin Restaurants

Ingredients

• 6 Whole Squab (approx. 1 lb each)
• Salt & Pepper, to taste
• 6 Sprigs Fresh Thyme
• 6 Fennel Bulbs, cut 1/2
• 1 cup Chicken Stock
• 2 oz Olive Oil
• 2 cup Spring Peas
• 2 cup Corn Kernels
• 2 cup Carrots, large dice
• 2 tbsp Unsalted Butter
• 1 cup Onion, chopped
• 1 tbsp Garlic, minced
• 1 cup Chicken Broth, de-fatted
• 1 tbsp Fresh Thyme, chopped
• 3 tbsp Parsley, chopped