12 button onions
100g smoked streaky bacon, chopped
2 garlic cloves
12 pigeon breasts
2 tbsp brandy
175ml red wine
175ml chicken stock
2 bay leaves
sprig of thyme
1 tbsp beurre manie
350g petit pois
Heat the oil in a large, heavy flameproof casserole and saute the onions.
Add bacon and garlic and lightly brown
Push the onions and bacon to one side of the pan, add the pigeon breasts, skin side down and season. Cook for 1 minute per side.
Increase the heat, add the brandy and set alight.
Add the red wine and boil for 3-4 minutes.
Add the stock, bay leaves thyme and simmer uncovered for another 2-3 minutes
Stir in the beurre manie and simmer for 2 minutes
Add the peas and simmer for 3-4 minutes.
Adjust the seasoning and serve with mashed potatoes