Photograph of the finished Pigeon aux petits pois

France · Chim bồ câu om đậu Hà Lan

Pigeon aux petits pois

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squab pigeon Squab pigeon 1.6 kg
  • Photograph of Peas Peas 800 g
  • Photograph of Ham Ham 320 g
  • Photograph of Shallots Shallots 32
  • Photograph of White wine White wine 480 ml
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Lettuce Lettuce 320 g
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Chicken broth Chicken broth 1 l
  • Photograph of Black pepper Black pepper 16 g

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.

Start cooking