Pan Seared Squab with Dried Cherry Reduction

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. † Yield : 2 servings