French pigeon – Pigeon à la française

A recipe from a sumptuous cookbook by Rachael McKenna and Jean-André Charial which celebrates the unique gastronomic offerings and relaxed rituals of midday meals in Provence.

Serves 2
200g lardons
1 small onion, peeled and finely chopped
1 bouquet garni
1 clove of garlic, crushed
2 small (400–500g each) pigeons
50g butter
200ml water
1 heart of a lettuce, washed
500g freshly picked peas, podded
12 baby carrots, scrubbed
pinch of Four Spice
salt and freshly ground black pepper to taste

 Brown the lardons, onion, bouquet garni, and garlic in a cast-iron pan for 5 minutes. Set aside.

 Brown the pigeons in the butter. Add the water, lettuce, peas, baby carrots, spices, and lardon mixture you set aside earlier.

 Season, cover, and cook for 10 minutes.

Serve.