Pan-Roasted Squab with Spring Garlic Compote

• 2 squab
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 carrots, peeled and chopped
• 1 small onion, peeled and chopped
• 3 cloves garlic, halved
• 3 cups red wine
• 2 cups chicken stock
• 8 small or 4 large bulbs spring garlic
• 2 tablespoons honey
• Kosher salt and freshly ground pepper

1. Remove the breasts, thighs, and drumsticks from the squab and reserve.
2. Using a large chefs knife, chop the bodies and wings into 3 or 4 pieces.
3. Heat 2 tablespoons of the olive oil in a large saucepan over high heat.
4. Add the squab bones and parts and saute until well browned.
5. Add the carrots, onion, and garlic cloves.
6. Cook until softened and lightly colored, 6 to 8 minutes in all, then add 2 cups of the wine.
7. Continue to cook until reduced by three-quarters, 6 to 8 minutes, then add the chicken stock.
8. Bring to a boil, reduce the heat, and simmer for 1 hour.
9. Strain the mixture through a fine-mesh sieve over a bowl, pressing on the solids to extract all the liquid.
10. You should end up with about 2 cups liquid.
11. Discard the solids.
12. Put the liquid in a clean saucepan and reduce until syrupy, or 1/4 cup total; the timing will vary depending on your stove and pan, but will be about 15 minutes.
13. To make the compote, cut the spring garlic bulbs from the stems, then slice crosswise 1/8 inch thick.
14. Film a saute pan with 2 tablespoons of the olive oil and heat over high heat.
15. Fry the garlic until crisp and lightly browned, 1 to 2 minutes.
16. Pour off the oil.
17. Add the remaining 1 cup wine to the pan and cook over medium heat until reduced to about 2 tablespoons, about 10 minutes.
18. Add the honey and cook until the mixture is thickened and coats the back of a spoon, 4 to 5 minutes.
19. Reserve at room temperature.
20. In a large saute pan over high heat, heat the remaining 2 tablespoons olive oil on high heat and fry the squab breasts, thighs, and drumsticks skin-side down first, putting a light weight on the breasts or pressing with a spatula, for about 3 minutes.
21. Turn the pieces and cook for 2 minutes longer, then turn once more to crisp the skin and finish cooking.
22. Breasts should be served medium-rare, while thighs and drumsticks are cooked through.
23. Allow to rest for 5 to 10 minutes before serving.
24. When ready to serve, reheat the sauce and season with salt and pepper.
25. Divide the compote among 4 plates and place the squab pieces on top.
26. Spoon the sauce around the squab and serve.

squab, extravirgin olive oil, carrots, onion, garlic, red wine, chicken stock, garlic, honey, kosher salt

Taken from www.epicurious.com/recipes/food/views/pan-roasted-squab-with-spring-garlic-compote-383914 (may not work)