📝 About This Recipe
This elegant dish captures the rustic soul of Southern France, where the gamey richness of pigeon meets the briny brightness of the Mediterranean. Slow-braised with buttery Lucques olives and aromatic wild thyme, the succulent meat develops a profound depth of flavor while remaining tender and moist. It is a sophisticated centerpiece that celebrates the timeless marriage of savory herbs and high-quality poultry.
🥗 Ingredients
The Poultry
- 2 pieces Whole pigeons (squab) (cleaned, patted dry, and at room temperature)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Aromatics and Braising Liquid
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Unsalted butter (cold)
- 4 pieces Shallots (peeled and halved lengthwise)
- 4 pieces Garlic cloves (smashed with the skin on)
- 6 sprigs Fresh thyme (wild or lemon thyme preferred)
- 1/2 cup Dry white wine (such as Vermentino or Sauvignon Blanc)
- 1 cup Dark poultry stock (rich chicken or squab stock)
The Olives and Finishing
- 1 cup Lucques or Castelvetrano olives (pitted or whole, rinsed)
- 1 teaspoon Lemon zest (finely grated)
- 1 tablespoon Fresh flat-leaf parsley (roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Remove the pigeons from the refrigerator 30 minutes before cooking to ensure even roasting.
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2
Season the pigeons generously inside and out with sea salt and freshly cracked black pepper. Truss the legs loosely with kitchen twine to help the birds hold their shape.
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3
In a heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering.
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4
Sear the pigeons on all sides, starting with the breast side down. Aim for a deep golden-brown crust, which should take about 3-4 minutes per side. Remove the birds and set aside on a plate.
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5
Reduce the heat to medium. Add the halved shallots and smashed garlic cloves to the same pan, sautéing for 3 minutes until softened and fragrant.
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6
Deglaze the pan with the white wine, scraping up any browned bits (fond) from the bottom with a wooden spoon. Let the wine reduce by half.
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7
Stir in the poultry stock, thyme sprigs, and the olives. Bring the liquid to a gentle simmer.
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8
Place the pigeons back into the pan, nesting them among the olives and shallots. The liquid should come about a third of the way up the birds.
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9
Transfer the pan to the preheated oven. Roast for 15-20 minutes. For a perfect pink finish (medium-rare), the internal temperature at the thickest part of the breast should reach 130°F (54°C).
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10
Carefully remove the pigeons from the pan and place them on a warm resting board. Tent loosely with foil and let rest for 10 minutes.
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11
While the birds rest, return the pan to the stovetop over high heat. Boil the sauce for 5 minutes until it thickens slightly into a glossy jus.
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12
Whisk in the cold butter and lemon zest to give the sauce a velvety texture and a bright finish. Taste and adjust seasoning if necessary.
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13
Carve the pigeons by removing the legs and then the breasts, or serve them whole for a rustic presentation. Spoon the olive and thyme jus generously over the meat and garnish with fresh parsley.
💡 Chef's Tips
Do not overcook the pigeon; it is best enjoyed medium-rare to medium, as well-done pigeon can become quite metallic and tough. If you cannot find Lucques olives, use any high-quality green Mediterranean olive like Castelvetrano or Picholine. Always rest the meat for at least 10 minutes to allow the juices to redistribute, ensuring a succulent bite. Save the pigeon carcasses to make a highly concentrated game stock for future sauces or risottos.
🍽️ Serving Suggestions
Pair with a medium-bodied red wine from the Rhône Valley, such as a Gigondas or Vacqueyras. Serve alongside a creamy polenta or a buttery potato purée to soak up the flavorful olive jus. A side of honey-glazed roasted carrots or sautéed wild mushrooms complements the earthiness of the pigeon. Offer a crisp green salad with a sharp vinaigrette to cut through the richness of the dish.