Pigeon aux Petits Pois (Pigeon with Peas) is an iconic recipe of traditional French bourgeois cuisine. Once served at the most prestigious tables, this dish highlights the finesse of the pigeon meat, delicately roasted and then simmered with peas, spring onions, smoked bacon bits, and braised lettuce. See our guide to aromatic herbs. Info Details Preparation 30 minutes Cooking 50 minutes Total time 1h20 Difficulty ★★☆ Intermediate Servings 4 people Cuisine Traditional French Storage 2 days in the refrigerator 🛒 Ingredients (4 people) 2 farm-raised pigeons (or 4 squabs) 600 g fresh peas (or frozen) 150 g smoked bacon bits 12 small spring onions 2 sucrine or 1 small head of lettuce 2 cloves of garlic 30 g unsalted butter 2 tbsp oil 20 cl poultry stock 10 cl dry white wine 2 sprigs of thyme — see our herb guide 1 bay leaf 1 bunch of flat-leaf parsley Salt, freshly ground pepper 👨🍳 CuisinerTelUnChef Chef's Tip In the spring, choose fresh, freshly-shelled peas for an incomparable flavor. Out of season, frozen peas provide excellent results. Add a few fresh fava beans or artichoke hearts for an even more refined garnish. 🔪 Recommended Utensils Chef's knife — for carving and preparing the pigeons Cutting board — large stable surface Heavy-bottomed cast iron Dutch oven Wooden spatula Ladle 👨🍳 Step-by-step preparation Step 1 — Prepare the pigeons Carefully wipe the pigeons with paper towels Season the inside and outside with salt and pepper Let them reach room temperature for 20 minutes Step 2 — Brown the pigeons In a Dutch oven, heat the butter with the oil Place the pigeons in and brown them on all sides for 10 minutes Remove and set aside 👨🍳 CuisinerTelUnChef Chef's Tip Baste the pigeons regularly with their juices during cooking for moist and shiny meat. Pigeon meat is ideal when it remains slightly pink. Step 3 — Prepare the vegetables In the same pot, sauté the bacon bits Add the spring onions and let them lightly caramelize Add the minced garlic cloves using your chopper Pour in the white wine and let it reduce by half Add the poultry stock Step 4 — Simmer Return the pigeons to the Dutch oven Add the thyme and bay leaf — see our herb guide Cover and let simmer gently for 30 minutes Step 5 — Add the vegetables Add the peas Cut the lettuce into quarters and arrange around the pigeons Continue cooking for 15 minutes — the peas should remain slightly crunchy Step 6 — Finish and serve Remove the thyme and bay leaf Stir in a knob of cold butter into the cooking juices for a glossy and velvety texture Adjust seasoning Sprinkle generously with chopped flat-leaf parsley and a few fresh tarragon leaves Let rest for 5 minutes before serving 🍽️ Side dishes Side dish Notes Roasted baby potatoes Classic and gourmet Homemade mashed potatoes Creamy and comforting Glazed carrots Sweet note for balance Green beans Light and spring-like Fresh tagliatelle To soak up the cooking juices Country bread For dipping See our vegetable cooking guide for the best sides. 🍷 Food and wine pairing Wine Profile Burgundy Pinot Noir Elegant, red fruits, perfect pairing Mercurey Structured, Burgundy terroir Sancerre Red Light, fruity, spring-like Saumur-Champigny Supple, fresh red fruits Côtes-du-Rhône Round, spicy, generous 👨🍳 Chef's Tips ✔ Choose farm-raised pigeons for tender, more flavorful meat ✔ In the spring, opt for fresh, daily-shelled peas ✔ Baste the pigeons regularly with their juices while cooking ✔ Let the meat rest for 5 minutes before serving to keep it moist ✔ A knob of cold butter in the sauce adds a glossy, velvety texture ✔ A few freshly chopped tarragon leaves will delicately enhance the flavors ✔ Use your chef's knife for clean carving ❌ Mistakes to avoid ❌ Overcooking the pigeons — the meat should stay slightly pink ❌ Boiling the cooking juices vigorously ❌ Adding peas too early — they should remain crunchy ❌ Using onions that are too large, which would overpower other flavors ❌ Neglecting to let the meat rest before serving 🧠 Nutritional values (per serving) Nutrient Amount Calories 560 kcal Protein 42 g Fat 28 g Carbohydrates 22 g Fiber 7 g Pigeon is a meat rich in protein and iron, leaner than beef. Peas provide fiber and vitamins for a balanced dish. ❓ Frequently Asked Questions Is pigeon considered game? Pigeon can be game when wild, but most traditional recipes today use farm-raised pigeons, which are more tender and consistent. Can I use frozen peas? Yes. They provide very good results and allow you to make this recipe all year round. How should the pigeon be cooked? Pigeon meat is ideal when it stays slightly pink to maintain its tenderness. See our cooking techniques guide. Can I prepare this recipe in advance? You can prepare the garnish ahead of time, but it is best to cook the pigeons just before the meal. Can I substitute the pigeon? Yes, this recipe can be made with quail or squab. 🔗 Associated Recipes and Guides 🍂 Vegetable Cooking Guide 🔥 Poultry Cooking Techniques Guide 🍄 Mushroom Guide — variation with wild mushrooms 🇫🇷 French Cuisine Guide — bourgeois cooking and classic recipes 🛒 CuisinerTelUnChef tools to make your pigeon a success Our chef's knives — to carve and prepare the pigeons Our cutting boards — large stable surface Our choppers — to mince garlic and herbs