Pigeon aux petits pois

Method

1. 1 Pan-fry whole pigeon in butter for 8 minutes, browning on all sides.
2. 2 Fry the diced ham and whole red onion in the same pan for 6 minutes.
3. 3 Pour in the white wine and simmer until it reduces by half, then add the chicken broth and thyme.
4. 4 Simmer the bird for 35 minutes with the lid on; the meat is very lean, so don't simmer it longer or it will become tough.
5. 5 Add the peas and shredded lettuce and simmer for the last 12 minutes.
6. 6 Braised lettuce with beans is a classic detail of this dish; the lettuce leaves dissolve into a light, thickened sauce.

With an appliance

• Pressure cooker 1 hr

  Step 4: Incubate under low pressure for 12 minutes, then quickly release the pressure. After that, open the lid and add the beans and lettuce for 10 minutes.