Pigeon Casserole With Apples And Cider Recipes

Steps:

• In a 2-quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream and milk and reduce to about 2 cups over medium-high heat, or until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar.
• Dredge chicken in combined flour/salt/pepper. Hat 3 Tbsp oil in a large skillet. Add chicken and saute on one side for about 5 minutes. Turn and saute for 3 to 5 minutes more or until just slightly done. Remove chicken and keep warm.
• Meanwhile, core and slice apples into 1/4 inch slices. Add remaining 1 Tbsp oil to pan. Add apple slices and saute for 3 to 5 minutes or until just tender. Remove apples.
• Add cider cream sauce to pan and heat while scraping up any little browned bits from the pan bottom. Return chicken to warm sauce for one minute, then top with apple rings. Heat for one minute and serve. Can be held in warm oven or on very low heat for about 10 to 15 minutes.

Steps:

• Melt the butter in a flameproof casserole or heavy saucepan and brown the pigeons on all sides.
• Remove them from the pan and cut in half.
• Add the apple and onion to the pan and fry until lightly browned.
• Sprinkle over the flour and cook, stirring well, for 2 minutes.
• Gradually stir in the stock and cider and bring to the boil.
• Add salt, pepper and the bouquet garni and return the pigeon halves to the casserole.
• Cover and cook for 2 to 2 1/2 hours or until the pigeons are tender.
• Transfer the pigeons to a warmed serving dish and keep hot.
• Strain the cooking liquid and return it to the pan.
• Boil briskly until well reduced, then pour it over the pigeons.
• Garnish with fried apple rings and bacon rashers.