Pigeon Breasts with Morello Cherry Sauce
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Spoon
- Chef's knife
- Cutting board
- Plate
- Mixing bowl
- Measuring spoon
Ingredients
- 4 pigeon breasts, skinned
- 1 tablespoon olive oil
- A sprig of thyme, leaves only
- 2 tablespoons white wine
- Sea salt
- freshly ground black pepper
- 175g morello cherries, stoned
- A sprig of thyme
- 1 tablespoon sugar
- Crusty bread to serve (optional)
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