Squab pigeon with braised haricots and white wine

Name: Squab pigeon with braised haricots and white wine
Ingredients: 100 g haricots tarbais; 4 large squab pigeons; a little olive oil, for cooking; 2 tbsp finely chopped celery; 4 rashers smoked streaky bacon, chopped; 2 tbsp finely chopped carrot; 4 shallots, finely chopped; 100 ml chicken stock; 50 ml white wine; 1 small Savoy cabbage, cut into strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Squab pigeons take a surprisingly long time to cook - 40 minutes for a relatively small bird - but the legs will be ready at the same time as the breast. Remember to take out the wishbones.

Ingredients

100 g haricots tarbais
4 large squab pigeons
a little

Main course
Gluten-free

Method

Soak the haricots for at least 2 hours, and preferably overnight. Boil the soaked beans until tender - this should take 20 minutes, but may take longer if you are using other types of dried white haricot bean.
Brush the pigeons with olive oil, then seal in a hot dry pan. Brush once more with olive oil, then transfer to a roasting tray and