A very quick and foolproof recipe, to change a bit from the eternal Sunday roast chicken. Serve with Grenaille potatoes and mushrooms or green asparagus depending on the season.
Salt and pepper one pigeon per person, previously gutted. Fry them in a sauté pan with a little olive oil, on all sides, to color them well. Then bake the birds at 200°C for 5 to 7 minutes depending on their size, basting them often. To finish, you can deglaze the bottom of the dish with chicken broth and coat the pigeons with this sauce before serving.
To make a stuffed pigeon, you must first debone it. The operation being a little delicate, entrust it if possible to your butcher. Ask Him to guard your hearts and livers. Brown them for 1 minute in olive oil.
Prepare the stuffing:chop 1 large chicken breast, add diced foie gras, then the hearts and livers, and finally a dice of port and a dice of cognac. Mix well and arrange this stuffing in the center of the pigeons, close them with a string. Brown them on all sides in a pan before baking them for 15-20 minutes at 200°C.
A starter that changes, and that will amaze your guests:fry a chopped shallot with 8 pigeon legs in olive oil. Deglaze with a glass of white wine, then cover with water and cook for 40-45 minutes. At the end of this time, crumble the meat, add 1 spoonful of heavy cream and 1 beaten egg. Season with spices and herbs, salt and pepper. Cut 2 pastry sheets in half, then place stuffing on one end and fold into a triangle. Brush with oil and bake for about 10 minutes at 180°C.
