Creole Squab, Mushroom, and Lima Bean Bake

Ingredients

• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 4 dressed squab (3/4 to 1 lb. each)
• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup dry red wine
• 1/2 lb fresh mushrooms, sliced
• 1 cup fresh lima beans or frozen lima beans
• 1/2 teaspoon cayenne pepper
• salt
• pepper

Directions

1. 1

   In a large skillet, add the butter and oil; head over medium heat until the butter melts.

2. 2

   Brown the squab on all sides; transfer to a plate.

3. 3

   Add the onion, celery, and carrots to the skillet; stir/saute for about 7 minutes or until softened.

4. 4

   Sprinkle the flour over the top of the vegetables; stir for 1 minute longer.

5. 5

   Increase the heat to high and gradually add the broth and wine, stirring constantly until the sauce thickens slightly.

6. 6

   Add in the mushrooms, limas, cayenne, salt, and pepper to taste; stir to combine then remove from heat.

7. 7

   Place the squabs breast side down in a greased 3-quart casserole dish.

8. 8

   Pour the vegetable sauce over the top.

9. 9

   Cover and bake in a 350° oven for 45 minutes or until the squabs are tender.