Preheat
the oven to 450°F. To prepare
the sauce, place the chicken bones in a large
roasting pan and roast in the oven until they
start to brown. Add the celery, carrots, onions
and garlic and mix well. Continue cooking until
the vegetables are brown. Add the thyme and
bay leaf halfway through cooking. When the
bones and vegetables are browned, remove them
from the oven, transfer to a large stock pot,
cover with water, and simmer until the stock
is reduced by two-thirds. Strain the liquid
through a sieve and set aside.
In a sauté pan, add a small amount
of stock to the cooked rice over medium heat.
Adjust seasoning, remove the pan from the heat,
and cover with a lid. In a separate pan, sauté the
fava beans and shallots in the olive oil until
tender, but still firm. Do not overcook. Season
with salt and white pepper. Set aside.
Season the squab with salt and pepper and sear
in pan, skin side-down. Turn over and cook
to medium rare.
Prepare a hot grill. Coat the whole mushrooms
with olive oil, season with salt and white
pepper, and grill the mushrooms until medium
rare, about 1 minute on each side. Slice the
mushrooms in half and toss them with the fava
beans and tarragon. Reheat the sauce and adjust
seasoning. Slice the squab lengthwise.
To serve, place rice in middle of each plate
and arrange the squab over the rice. Add the
vegetable mixture to the sauce and spoon over
the squab.
The ripe, lush black grape variety Malbec
was once popular in Bordeaux as a blending
component. It's still used for blending with
Bordeaux varietals worldwide and at times,
in varietally labeled bottlings in the U.S.,
but now it's better known on its own. Argentina,
where wine drinkers like potent reds, has made
Malbec into a real national specialty. |
