Stewed Pigeons (Pichones estofados)

Pichones estofados is a traditional stew originating from Valladolid. The stew is usually made with a combination of pigeons, onions, tomatoes, garlic, olive oil, bay leaves, white wine, stock, thyme, salt, and pepper. The pigeons are cleaned and browned in olive oil.

The onions, garlic, bay leaves, thyme, and pepper are added to the pan and sautéed until the onions become translucent. The tomatoes and wine are then added to the pan and once the alcohol evaporates, the mixture is covered with stock and seasoned with salt.

The pan is covered and the stew is simmered until everything is tender. Once done, the stew is enjoyed while still warm.