Pigeon with Honey and Figs

• 35 ml olive oil
• 4 pigeons, ready prepared
• 1 onion, diced
• 2 cloves garlic
• 20 ml brandy
• 160 ml white wine
• 300 ml chicken stock
• 60 ml honey
• 50 g dried figs, diced
• 20 ml lemon juice
• 15 g butter
• 15 ml flour
• 4 fresh figs (for garnish)

1. Heat oil in a large pan, add jointed pigeon.
2. Cook till brown.
3. Remove from pan.
4. Add onion and garlic and gently fry till soft.
5. Add the brandy and wine and boil rapidly.
6. Return pigeon to pan.
7. Add the stock, honey, dried figs and lemon juice.
8. Cover and simmer for one and half hours.
9. strain cooking liquid.
10. Mix flour with butter and whisk into sauce little-little to thicken.
11. Add the pigeon and reheat.
12. Adjust seasoning.
13. Serve garnished with fresh figs.

olive oil, pigeons, onion, garlic, brandy, white wine, chicken, honey, lemon juice, butter, flour, fresh figs

Taken from www.food.com/recipe/pigeon-with-honey-and-figs-21799 (may not work)