Ingredients for 4 servings
 

• 2 squabs
• 2 Pink Lady® apples
• 300 g chestnuts
• 100 g golden raisins
• 6 spring onions
• 30 g butter
• 3 tablespoons sugar
• 2 tablespoons balsamic vinegar
• salt and pepper

 
 

Let’s go !

• 1- Wash the Pink Lady® apples and then quarter, core and dice them. Peel the onions and leave them whole. Place half the butter in a casserole and brown the apples and onions for 5 minutes, over medium heat. Set aside.
• 2- Place the remaining butter in the casserole and brown the squabs well on every side. Add the sugar and let caramelise. Turn the squabs over in the caramel and then deglaze with the balsamic vinegar.

The special touch
Next, add the apples, onions, raisins and chestnuts to the casserole. Add pepper and 3 tablespoons water and cover.

Let simmer over low heat for 20 minutes.