📝 About This Recipe
This timeless French bistro classic, Pigeons aux Petits Pois, celebrates the succulent, dark meat of squab paired with the delicate sweetness of spring peas. The birds are gently braised in a rich stock enriched with smoky lardons and pearl onions, creating a harmonious balance of earthy and fresh flavors. It is a sophisticated yet rustic dish that showcases the elegance of traditional French poultry techniques.
🥗 Ingredients
The Poultry
- 2 pieces Whole Squabs (cleaned, patted dry, and trussed)
- 1 teaspoon Kosher Salt (more to taste)
- 1/2 teaspoon Freshly ground black pepper (to taste)
- 2 tablespoons Unsalted Butter (for searing)
The Aromatics and Garnish
- 4 ounces Smoked Bacon or Pancetta (cut into thick batons (lardons))
- 12-15 pieces Pearl Onions (peeled)
- 2 cups Fresh English Peas (shelled; frozen can be substituted if necessary)
- 1 head Little Gem Lettuce (quartered lengthwise)
- 2 cloves Garlic (smashed)
The Braising Liquid
- 1.5 cups Chicken or Game Stock (high quality or homemade)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 3 sprigs Fresh Thyme
- 1 piece Bay Leaf (fresh or dried)
- 1 tablespoon All-purpose Flour (mixed with 1 tbsp butter to make a beurre manié)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Season the squabs generously inside and out with salt and pepper.
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2
In a heavy-bottomed Dutch oven or deep skillet, melt the butter over medium-high heat. Add the bacon lardons and cook until the fat has rendered and they are golden brown, about 5 minutes.
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3
Remove the lardons with a slotted spoon and set aside. In the same fat, sear the squabs on all sides until the skin is beautifully browned and crisp. This should take about 6-8 minutes total.
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4
Remove the squabs from the pan and set them aside with the bacon. Add the pearl onions to the pan and sauté until they begin to color, approximately 4 minutes.
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5
Deglaze the pan with the white wine, scraping up all the flavorful brown bits (fond) from the bottom. Let the wine reduce by half.
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6
Pour in the stock and add the garlic, thyme sprigs, and bay leaf. Bring the liquid to a gentle simmer.
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7
Return the squabs and bacon to the pan. Cover with a tight-fitting lid and transfer to the oven for 15-20 minutes. Squab is best enjoyed medium-rare to medium.
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8
Carefully remove the pan from the oven. Transfer the squabs to a warm plate and tent loosely with foil to rest for 10 minutes.
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9
While the birds rest, place the pan back on the stove over medium heat. Stir in the fresh peas and the quartered Little Gem lettuce.
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10
Simmer for 3-5 minutes until the peas are bright green and tender, and the lettuce has just wilted.
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11
If the sauce is too thin, whisk in the beurre manié (butter-flour paste) a little at a time until the sauce coats the back of a spoon.
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12
Taste the sauce and adjust seasoning with salt and pepper. Remove the thyme sprigs and bay leaf.
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13
To serve, you can leave the squabs whole or cut them in half lengthwise. Place a generous mount of the pea and onion mixture in shallow bowls and nestle the squab on top.
💡 Chef's Tips
Do not overcook the squab; the breast meat should remain slightly pink for the best texture and flavor. If using frozen peas, add them at the very last minute as they only need to be warmed through. To peel pearl onions easily, blanch them in boiling water for 30 seconds, then cold shock them; the skins will slip right off. Always rest the meat before carving to ensure the juices redistribute, keeping the squab moist. For an extra touch of luxury, finish the sauce with a tablespoon of heavy cream or a knob of cold butter.
🍽️ Serving Suggestions
Pair with a medium-bodied Pinot Noir or a classic red Burgundy to complement the gamey notes of the squab. Serve alongside buttery mashed potatoes or a simple celery root purée to soak up the braising liquid. A side of crusty French baguette is essential for cleaning every drop of sauce from the plate. Finish the meal with a light green salad tossed in a sharp mustard vinaigrette. Accompany with roasted baby carrots for additional color and sweetness.