Pigeons Bonne Femme is a traditional French recipe for a classic dish of farmed pigeons cooked in red wine with bacon, onions, celery and mushrooms. The full recipe is presented here and I hope you enjoy this classic French version of: Pigeons Bonne Femme.
Melt the butter in a flame-proof casserole then add the bacon, vegetables, bayleaf and a sprinkling of fresh thyme. Bard the pigeons (ie lay the thin strips of fat 'bards' over their breasts) . Add the pigeons, breast uppermost, to the casserole. Heat for a few minutes then pour in the cognac and set alight. When the flames have died down add in the wine and continue cooking until the liquid has reduced almost completely.
At this point add the stock, adjust the seasonings to taste then cover the pan, bring to a simmer and cook for 20 minutes. Meanwhile, plunge the diced bacon into boiling water for a few minutes to blanch then remove with a slotted spoon and drain. Heat the 2 tbsp butter in a frying pan and when foaming add the blanched bacon, onions and mushroom caps. Fry for 2 minutes then moisten with stock, adjust the seasonings and cook gently for 10 minutes.
Transfer the mixture to an oven-proof dish then remove the pigeons from their dish and halve them. Add the pigeon halves to the baking dish along with the strained pigeon cooking liquid then transfer to an oven pre-heated to 200°C and bake for 10 minutes. Serve hot with boiled vegetables and potatoes or rice.
