๐จโ๐ณ Method
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1
Slice the shallots into rings.
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2
Melt the butter in a heavy-bottomed pot or cocotte.
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3
Season the pigeons generously inside and out with pepper and salt.
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4
Brown the pigeons on all sides in the melted butter, being careful not to let the butter burn.
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5
If the butter begins to brown too much, add a splash of neutral oil or a knob of cold butter to lower the temperature.
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6
Add the shallot rings, thyme, and bay leaf to the pot.
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7
Cover and braise on very low heat for 2 to 3 hours, until the pigeons are very tender.
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8
Check regularly that there is enough liquid in the pot; add water as needed to prevent drying out.
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9
Serve with French fries or fresh bread.
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