Ingredients

• 4 piece whole pigeons
• 4 tbsp olive oil
• 2 piece large onions
• 3 piece carrots
• 2 piece red bell peppers
• 4 piece tomatoes
• 6 clove garlic cloves
• 3 piece bay leaves
• 2 tsp thyme
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 500 ml chicken broth
• 1 bunch fresh parsley

Instructions

1. Prepare the pigeons

   Clean the pigeons thoroughly and pat dry with paper towels. Season inside and out with salt and black pepper, rubbing the seasonings into the skin. Heat olive oil in a large heavy-bottomed pot over medium-high heat for 2 minutes until shimmering. Brown the pigeons on all sides for 8-10 minutes total until golden brown and crispy. Do not overcrowd the pot or the meat will steam instead of browning.

2. Sauté the vegetables

   Remove pigeons and set aside. Dice onions into large chunks and slice carrots into thick rounds. Add onions to the same pot with the oil over medium heat and cook for 5-6 minutes until softened and lightly golden. Add carrots and cook for another 3-4 minutes until they begin to soften. Do not let the vegetables burn or they will turn bitter.

3. Add aromatics

   Cut bell peppers into strips and dice tomatoes roughly. Add minced garlic to the pot and cook over medium heat for 1 minute until fragrant. Add bell peppers, tomatoes, bay leaves, thyme, and paprika. Stir gently for 2-3 minutes until the tomatoes begin to break down and release their juices. Do not cook too vigorously or the vegetables will become mushy.

4. Return pigeons to pot

   Nestle the browned pigeons back into the pot among the vegetables. Pour chicken broth around the pigeons until they are about halfway covered. Bring to a gentle simmer over medium heat for 2-3 minutes, then reduce heat to low. Cover tightly with a lid and ensure the liquid is barely bubbling. Do not let it boil vigorously or the meat will become tough.

5. Slow cook the güveç

   Maintain low heat and simmer covered for 45-50 minutes, turning pigeons once halfway through cooking. The meat should be fork-tender and falling off the bone, and the vegetables should be very soft. Check liquid levels and add more broth if needed to prevent sticking. Do not lift the lid frequently as this releases steam and slows cooking.

6. Finish and serve

   Remove bay leaves and taste the sauce, adjusting salt and pepper as needed. Chop fresh parsley finely and sprinkle over the güveç. Let rest off heat for 5 minutes to allow flavors to settle before serving. The sauce should coat the vegetables lightly and the meat should be incredibly tender. Do not serve immediately as the dish needs time to come together.

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