Pigeon in Shallot-Chocolate Sauce

Ingredients

• 200 g shallots
• 2 cloves garlic
• 4 pigeons (about 500 g each)
• 1 tsp salt
• 2 tsp white pepper (freshly ground)
• 3 tbsp Flour
• 4 tbsp olive oil
• 4 tbsp dry white wine
• 250 ml chicken broth
• 50 g dark couverture chocolate

Instructions

1. 1.

   Peel and finely dice the shallots and garlic cloves. Wash the pigeons inside and out, pat dry, rub with salt and pepper, then coat in 2 tbsp flour. Heat oil in a large pot and brown the pigeons on all sides. Remove them from the pot. Sauté the garlic in the remaining oil. Stir in the remaining flour, cook briefly, deglaze with wine and chicken broth, and simmer for 5 minutes while stirring. Return the pigeons to the sauce and cook covered over low heat for 40 minutes.

2. 2.

   Add the diced shallots, salt, and pepper to the pigeons after 20 minutes and continue stewing for another 20 minutes over low heat. Arrange the cooked pigeons on a preheated plate and keep warm in an oven set to 100°C. Skim off excess fat from the sauce.

3. 3.

   Grate the chocolate and stir it into the sauce over low heat until melted; do not let the sauce boil. Season the sauce heavily with salt and pepper, then serve over the pigeons. Fresh baguette sticks and a mixed fresh salad pair well.