Pigeons aux petits pois à la provençale

Name: Pigeons aux petits pois à la provençale (Pigeons with peas Provençal)
Cuisine: French
Ingredients: salt and black pepper; 300 ml/½ pint chicken stock; 2 Spanish onions, chopped; 3 tablespoons olive oil; 3 tablespoons butter; 4 thick slices fat unsmoked bacon; 4 plump pigeons, oven ready; 225 g/8 oz shelled peas; 1–2 carrots, peeled and cut into chunks; 50 g/2 oz fat salt pork, finely diced; bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 piece celery); bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 piece celery); bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 piece celery); bouquet garni (2 sprigs thyme, 2 sprigs parsley, 1 piece celery); salt and black pepper; ¼ teaspoon dried thyme; ½ bay leaf

Pigeons with peas Provençal

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

4 plump pigeons, oven ready
4 thick slices fat unsmoked bacon
3 tablespoons

Europe
France
Main course
Provence
Gluten-free
Mediterranean

Method

Pre-heat the oven to 170°C/325°F/Mark 3.

Wipe the pigeons with a damp cloth inside and out. Wrap each with one slice of fat bacon and push a small skewer through one wing and out through the other, securing the bacon.

In a heavy, heat-proof casserole, heat