Spatchcock Pigeon with Girolles and Peas

Spatchcock the pigeons by putting them breast down on a chopping board and using some jointing scissors to remove the backbone. Then carefully cut away the ribs and the breastbone  Picture    Picture  .

Prepare the Potatoes Cooked in Butter  Recipe  .

Trim the girolles and cut into halves or quarters lenghtwise. Melt a little butter in a saucepan and soften the girolles, stiring in a little black pepper  Picture  .

Pod the peas and cook in boiling salted water until tender. Take out and drain. Thaw the chicken stock if necessary and raise to simmering. Put both the peas and stock to one side.

Salt and pepper the spatchcock pigeons. Put a little olive oil in a pan and brown the pigeons on both sides over a medium heat for about five minutes per side. Take out the pigeon pieces, put in an ovenproof dish and in the oven at 400°F/200°C/Reg6 for fifteen minutes.

Meanwhile put a glass of red wine in the pigeon cooking pan and reduce down to a tablespoonful. Add a few tablespoonfuls of stock. Rub half a tablespoonful each of flour and butter together and stir into the pan with a wooden spoon until all the lumps disappear.

Stir in about ¾ of the stock along with the girolles and peas. Season to taste with salt and pepper and add the remainder of the stock if required.

Check that the pigeons are cooked pink, otherwise cook for a further five minutes or so. Then add to the sauce  Picture  . Serve along with the potatoes on hot plates  Zoom  .