Pigeons Braised in Red Wine with Thyme

Name: Pigeons Braised in Red Wine with Thyme
Yield: 6
Ingredients: 2 cups of chicken broth (or 1 packet dissolved); 1/2 cup of dry red wine; 1/4 cup of olive oil; 1 tablespoon of thyme; 6 clean pigeons (1 kg); 3 cloves of garlic, minced; 2 sprigs of rosemary, chopped; 1 large onion, finely chopped; Salt and black pepper to taste

1
2 cups of chicken broth (or 1 packet dissolved)
2
1/2 cup of dry red wine
3
1/4 cup of olive oil
4
1 tablespoon of thyme
5
6 clean pigeons (1 kg)
6
3 cloves of garlic, minced
7
2 sprigs of rosemary, chopped
8
1 large onion, finely chopped
9
Salt and black pepper to taste

Ingredients

1
2 cups of chicken broth (or 1 packet dissolved)
2
1/2 cup of dry red wine
3
1/4 cup of olive oil
4
1 tablespoon of thyme
5
6 clean pigeons (1 kg)
6
3 cloves of garlic, minced
7
2 sprigs of rosemary, chopped
8
1 large onion, finely chopped
9
Salt and black pepper to taste

Directions

1
In a pot, sauté the garlic and onion in olive oil over high heat, stirring occasionally, until they are soft. Reserve
2
Tie up the legs and wings of each pigeon with twine
3
Place them in the pot, season with salt, black pepper, thyme, and rosemary
4
Fry until golden brown
5
Add the red wine, cover, and simmer over low heat, replenishing with chicken broth as it reduces, for 40 minutes or until the pigeons are tender
6
Remove from heat
7
Discard the twine
8
Cut the pigeons in half, starting from the neck to the tail
9
Serve with the sauce
10
If desired, serve with green salad.