- 1 1/2 cups Brown Chicken Stock or 
- store-bought demi-glace
- 2/3 cup dried cherries
- 2 squabs (1 pound each)
- 2 teaspoons Creole Seasoning
- 3 tablespoons olive oil
- 1/4 cup thinly sliced shallots
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
- Bring the stock to a gentle boil in a small saucepan over medium-high heat. Remove from the heat, add the cherries, and allow to soften for at least 5 minutes.
- Season the outside and cavity of each squab with 1 teaspoon Essence.
- Heat the oil in a medium heavy skillet over medium-high heat. Add the squab and cook, turning to brown evenly on all sides, about 20 minutes total for medium-rare squab. Transfer the squab to a platter and cover with aluminum foil to keep warm.
- Add the shallots to the skillet and cook, stirring often, until softened, about 1 minute. Add the garlic and stir until fragrant, about 30 seconds. Add the chicken stock, cherries, salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Whisk in the butter until melted. Return the squab and any accumulated juices to the pan and cook over medium-low heat to warm through, about 1 minute.
- Garnish the squab with the chopped parsley and serve immediately with the sauce.