Pigeon with Peas

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Ideally, you should use 4–5 month old pigeons and freshly shelled, small peas for this traditional recipe, Pigeon aux Petits Pois. For the bouquet garni, tie together a bundle of fresh herbs. I use sprigs of parsley, thyme, sage and rosemary, 2 bay leaves and a 5cm piece of leek.


  • 70 g butter
  • l00 g thick-cut bacon, cut into strips
  • 8 shallots, finely diced
  • 3 pigeons, cut in half (ask the butcher to do this)
  • 100 ml white wine
  • 1 litre chicken stock
  • 1 bouquet garni
  • sea salt
  • freshly ground black pepper
  • 1 kg freshly shelled peas
  • 10 g unrefined brown sugar
  • 1 soft lettuce, such as Batavia or butterhead (Webbs), finely sliced
  • 5 spring onions, finely sliced
  • a bunch of mint, finely chopped


    Melt the butter in a large saucepan, add the bacon and shallots and cook until just golden, then remove from the pan with a slotted spoon. Add the pigeons and lightly brown all over on the outside. Add the white wine, stock, bouquet garni and seasoning, then return the cooked bacon and shallots and bring to the boil. Simmer for 15 minutes.

    Add the peas, sugar and lettuce, stir well and simmer for a further 15 minutes, turning the pigeons so that they cook evenly.

    Add the spring onions for the final 2 minutes of cooking. Serve garnished with freshly chopped mint leaves.