Slow-cooked pigeon

Name: Slow-cooked pigeon
Total time: 4 h 20 min
Yield: 4
Ingredients: 2 small onions; 2 carrots; 2 cloves of garlic; 4 pigeons; 4 sprigs of fresh flat-leaf parsley; 8 tablespoons olive oil; 2 tablespoons plain flour; 250 ml dry white wine; 750 ml organic chicken stock

Dairy-freedf

“This is one of Luis Gallego’s favourite pigeon recipes. ”

Serves 4

Cooks In4 hours 20 minutes

DifficultyNot too tricky

Jamie Magazine Game Mains One-pan recipes Stew Slow-cooker

Nutrition per serving

Calories 430 22%
Fat 32.5g 46%
Saturates 5.4g 27%
Sugars 6.3g 7%
Salt 0.4g 7%
Protein 16.4g 33%
Carbs 17.2g 7%

Of an adult's reference intake

Jamie Magazine

By Gennaro Contaldo

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Ingredients

2 small onions
2 carrots
2 cloves of garlic
4 pigeons
4 sprigs of fresh flat-leaf parsley
8 tablespoons olive oil
2 tablespoons plain flour
250 ml dry white wine
750 ml organic chicken stock

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Jamie Magazine

By Gennaro Contaldo

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Method

Peel and chop the onions, carrots and garlic, halve the pigeons, then pick and finely chop the parsley.
Heat the oil in a casserole dish over a medium heat, then sauté the onion, carrot and garlic until softened. Add the pigeon and brown for 3 to 5 minutes. Sprinkle the flour in and stir well.
Add the wine and stock, season generously, then increase the heat and bring to the boil. Lower the heat, stir in the parsley, then simmer with the lid on for 4 hours. Check on it now and again, adding an extra splash of water, if needed.
When the pigeon is nearly ready, use a fork to shred the meat off the bone – it should fall off easily. Serve with potatoes or crusty bread – be careful of the bones!

Jamie Magazine

By Gennaro Contaldo