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For 4 persons.
Ingredients
8 Black Olives, pitted
5 tbsp Sherry
2 Oven Ready Pigeons, halved
2 tbsp Oil
1 Large Onion, sliced
175g/6oz Streaky Bacon, chopped
1 tbsp Plain Flour
300ml/10fl.oz. Chicken Stock
2 tbsp Brandy
Salt and Pepper
Instructions
1. Halve the olives and place in a bowl with the sherry. Leave to marinate for 2 hours.
2. Preheat the oven to 180C, 350F, Gas mark 4. Heat the oil in a large frying pan, add the pigeons and brown all over. Remove with a slotted spoon and transfer to an ovenproof casserole.
3. Add the onions and bacon to the pan and fry until golden. Remove with a slotted spoon and add to the casserole together with the olives and sherry.
4. Sprinkle the flour into the pan and cook, stirring for 1-2 minutes. Gradually add the stock, stirring all the time, and cook until thickened. Stir in the brandy.
5. Pour the sauce over the pigeons in the casserole, cover and bake in the centre of the oven for 45 minutes. Serve hot.
