Braised Pigeon with Olives and Vinegar - Andrew Zimmern

Ingredients

• 3 squab or pigeon, cut into light and dark quarters
• 5 tablespoons olive oil
• 4 ounces sliced pancetta, minced
• 1 onion, diced
• 2 carrots diced
• 1 tablespoon fennel seeds, toasted and crushed
• 2 bay leaves
• 1 1/2 cups pitted green olives (such as Lucques or Ceragnola)
• 1 whole dried hot chile (such as arbol chiles)
• 3/4 cup sweet red vermouth
• 3/4 cup dessert wine (such as a muscat, Riesling or sauternes)
• 3 tablespoons Banyuls or sherry vinegar
• 1 cup crushed San Marzano tomatoes