French cuisine is full of dishes that balance rustic tradition with refined elegance, and Pigeon aux petits pois is one of those timeless recipes. Pigeon, a small game bird prized for its tender, flavorful meat, has been enjoyed in France for centuries. When paired with fresh green peas, aromatic herbs, and a light sauce, it becomes a comforting yet sophisticated dish.

Often prepared in spring when peas are at their sweetest, this recipe is a celebration of seasonal produce and traditional French cooking. Served at bistros and sometimes at family tables, Pigeon aux petits pois offers a taste of authentic country-style gastronomy.

Ingredients

For 4 servings:

Main Components

4 young pigeons (about 300–350 g each, cleaned)

2 tbsp butter

1 tbsp olive oil

150 g smoked bacon lardons

1 onion, finely chopped

2 carrots, diced

2 cloves garlic, minced

1 bouquet garni (thyme, bay leaf, parsley tied together)

200 ml chicken or light game stock

100 ml dry white wine

Salt and freshly ground black pepper

For the Peas

400 g fresh green peas (or frozen if out of season)

1 shallot, finely chopped

1 tbsp butter

100 ml vegetable stock

A few sprigs of fresh mint or parsley

Step-by-Step Preparation

1. Preparing the Pigeons

Season the pigeons inside and out with salt and pepper.

In a large casserole or Dutch oven, melt butter with olive oil.

Brown the pigeons on all sides until golden. Remove and set aside.

2. Building the Base

In the same pot, add lardons, onion, carrot, and garlic.

Sauté until lightly caramelized and fragrant.

Deglaze with white wine, scraping up the browned bits.

3. Braising the Pigeons

Return the pigeons to the pot.

Add stock and bouquet garni, bring to a gentle simmer.

Cover and cook for about 30–40 minutes, turning the pigeons occasionally, until tender.

4. Cooking the Peas

In a separate pan, melt butter and gently cook shallots until soft.

Add peas and vegetable stock, simmer for 5–7 minutes until tender but still bright green.

Stir in fresh herbs just before serving.

5. Finishing the Dish

Remove the pigeons and bouquet garni from the pot.

If needed, reduce the cooking liquid slightly to thicken.

Serve each pigeon on a plate, surrounded by peas and garnished with the sauce and lardons.

Serving Suggestions

Serve Pigeon aux petits pois with fresh baguette or roasted potatoes to soak up the sauce.

A light green salad balances the richness.

Pair with a red Burgundy (Pinot Noir) or a Loire Valley Cabernet Franc, wines that complement the gamey notes of pigeon without overpowering it.

Chef’s Tips

Alternative to Pigeon: If pigeon is difficult to find, substitute with Cornish hens or small chickens.

Peas: Use the freshest peas available; frozen peas work well but won’t have the same delicate sweetness.

Sauce Boost: For extra depth, add a spoon of crème fraîche to the reduced cooking liquid before serving.

Rustic Charm: Leave the pigeons whole for a dramatic, authentic presentation.

A Taste of Springtime France

Pigeon aux petits pois captures the heart of French home cooking: seasonal ingredients, slow simmering, and a perfect harmony between poultry and vegetables. Whether enjoyed in a rustic countryside kitchen or recreated for a dinner party, this dish carries the charm of French tradition straight to your table.