SPLIT THE PIGEONS ALONG THE BACKBONE, BUT DON'T CUT THEM IN HALF. OPEN THEM LIKE A BOOK AND SPREAD THEM SKIN SIDE UP ON THE COUNTER. PRESS DOWN HARD TO CRACK THE BREAST BONES AND FLATTEN THEM AS MUCH AS POSSIBLE. FLIP THEM OVER AN PULL OUT AS MUCH OF THE BREAST BONES AS POSSIBLE.
IN A LARGE FRYING PAN, MELT 3 TBSPS OF BUTTER IN A TBSP OF VEGETABLE OIL. DRY THE PIGEONS WITH PAPER TOWELS. SEASON WITH SALT AND PEPPER.
TRIM, PEEL AND ROUGHLY CHOP THE SHALLOTS.
WHEN THE BUTTER IS VERY HOT, LAY THE PIGEONS IN SKIN SIDE UP. PRESS THEM DOWN INTO THE PAN SO THEY BROWN. COOK FOR ABOUT 4 MINUTES.
LOWER THE HEAT. ADD THE SHALLOTS AND THE THYME, MOVING THEM AROUND SO THE SHALLOTS SOFTEN BUT DO NOT BROWN. ADD A 1/2 CUP OF WATER TO THE PAN AND COVER. BRAISE ON LOW HEAT FOR ABOUT SIX MINUTES OR UNTIL THE BREASTS SPRING BACK SLIGHTLY WHEN YOU POKE THEM.
MEANWHILE, SET THE OVEN RACK CLOSE TO THE BROILER AND PRE-HEAT.
SMEAR A FEW TBSPS OF BUTTER ON THE SKIN SIDE OF THE PIGEONS. SALT AND PEPPER. SLIDE THEM UNDER THE BROILER AND BROIL FOR ANOTHER FEW MINUTES OR UNTIL THEY ARE NICELY BROWNED. (NOTE: BROILERS VARY IN INTENSITY, SO BROWNING THEM MAY TAKE MORE OR LESS TIME ACCORDINGLY.)
GARNISH WITH CHOPPED PARSLEY AND SERVE.
SERVES 4
0 servings